March 3, 2016

White Beans and Spinach Enchiladas with spicy jalapeño sauce





Enchiladas are rolled tortillas with meat or vegetable stuffing and covered with sauce, cheese and baked. They are perfect for lunch or dinner. These are vegetarian enchiladas with cannelloni beans, spinach and corn and covered with spicy jalapeño sauce. This is a famous dish from Mexico. Serve with some fries, Mexican rice or salad on the side.




Ingredients:
For Jalapeno sauce:
  • 3 jalapeno chilli, deseeded and minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 3/4 cup vegetable broth
  • 1/2 cup sour cream
  • 2 garlic cloves, minced
  • salt and pepper as needed
  • 1/3 cup fresh cilantro, finely chopped
  • 1/2 cup ricotta cheese
For Enchiladas:
  • 2 bunch scallions, chopped greens and white part separated
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 cups packed spinach, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon lime juice
  • 1/4 cup sweet corn
  • 1/4 cup white cannelloni beans, drained
  • salt and pepper to taste
  • 1/3 cup cilantro, finely chopped
  • 5 medium sized flour tortillas
  • 1 cup sharp cheddar cheese 


Method:

  • To start making White Beans and Spinach Enchiladas with spicy jalapeño sauce, preheat oven to 350'F and grease 9x13 baking tray with some butter or oil or non stick spray. 
  • Heat a saute pan with 2 tablespoons of olive oil. Add minced garlic, chopped onion and white part of scallions with some salt and saute until translucent. Add spinach, dried oregano, sweet corn, cannelloni beans and saute until everything gets hot. Check for salt and pepper and add as needed. Switch off the stove and add lime juice, cilantro to the spinach mixture. Stir well and keep aside. 
  • To prepare the jalapeno sauce, in a sauce pan, melt butter on medium heat, add minced garlic and flour. cook the butter and flour until slightly brown and add vegetable stock little by little, whisk along. 
  • Add sour cream, ricotta cheese, jalapeños and simmer until the sauce thickens. Season with required salt and pepper. Remove from the heat and add cilantro. The whole process takes about 5 to 6 minutes.
  • To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup beans spinach mixture in the center. Sprinkle some cheddar cheese. Roll the tortilla and place seam side down on to prepared baking dish. Repeat with all remaining tortillas and beans spinach mixture.
  • Pour half of the prepared jalapeño sauce evenly over the top of arranged tortillas. Cover with a foil paper and bake until its boiled and bubbly. This will take 15 to 20 minutes. 
  • Once done pour the remaining jalapeño sauce and sprinkle the scallion greens for garnishing. Serve warm.