[Pressing-On]

KeptByTheWord, I've been using this sauce, but I am going to drag my Shrimp Enchilada recipe here from the dinner thread. I think I'm going to start using that sauce - it is great!

Spinach Enchiladas

1 T butter or Olive Oil
1 yellow onion, diced
1/2 cup green onions, sliced
1/2 red bell pepper, chopped
1 poblano chili, diced
2 garlic cloves, minced
1 lb fresh baby spinach or 10 oz frozen
1/2 c. sour cream
2 cups Monterey Jack Cheese
1/2 t. cayenne pepper
1 cup ricotta cheese
10 or 12 corn tortillas

Sauce:

2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce (I have my own recipe for this below)
½ cup sour cream

Preheat the oven to 375 degrees F.

Melt butter over a moderate heat. Add the onions, bell pepper, chili, and garlic and cook until fragrant but not browned.

Stir in the spinach and saute it for 5 minutes.

Take the mixture off the heat and stir in the sour cream, half the Monterey Jack cheese, the cayenne pepper and the ricotta.

Warm the tortillas in a dry skillet until you can bend them easily 15 seconds or so.

Divide the spinach mixture between them, then roll them up and arrange them in a baking dish, seam side down.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Pour sauce or tortillas and sprinkle with remaining Monterey Jack Cheese. Bake 18 minutes or until the cheese starts to bubble.

Green Enchilada Sauce - Makes 1 1/2 cups

6-8 medium tomatillos, husked and washed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium to large poblano chile
1 teaspoon Mexican oregano
1/2 cup water or vegetable stock
salt and freshly ground pepper
1/4 cup cilantro
1/2 lime juiced

First roast the chiles and tomatillos: Preheat the broiler and put the chile on a baking sheet under the broiler. Broil until black and blistering on all sides, turning as needed. Remove from oven and place in a ziploc bag, or a bowl covered tightly with saran. Allow to sit for 5 minutes, then remove and peel. Discard skin, core and seeds.

Heat oven to 450F and place tomatillos on a sheet pan. Roast until lightly browned on one side (about 5 minutes), turn and roast until evenly browned and starting to blister.

Make salsa: If you want to make a chunky salsa (rather then a sauce for enchiladas), chop the tomatillos and chilies as desired. Otherwise just chop in half reserving the juices. Heat a sauce pan until medium and add oil, onion and garlic. Cook, stirring regularly for 8-10 minutes or until lightly browned. Add tomatillos, chile, oregano, water or stock, and a big pinch of salt and pepper. Bring to an easy simmer and cook for 10 to 15 minutes, or until thickened, stirring regularly. Stir in cilantro and lime. If you are planning to use for enchiladas put in a blender or food processor and give a few pulses.