Casseroles/

Potato Spinach Enchiladas

Author: SallyK / Date: 2014-02-23 @ 09:37 pm / Print Me! /
Tags: Holidays and Company / Mexican Specialties / Potatoes / Spinach /

Potato Spinach Enchiladas I made these enchiladas for a family gathering yesterday, and they were enjoyed by all. They can be assembled a few hours ahead, refrigerated, and cooked when guests arrive.

Serves 8.

Ingredients:

Sauce:

  • 12 oz plain tomato sauce
  • 8 oz Mexican style tomato sauce with jalapenos
  • 1 c water
  • 2 tsp chili powder
  • 1/2 tsp marjoram
  • 1/2 tsp cumin powder

Filling:

  • 4 medium waxy potatoes
  • 1 tsp salt (divided use)
  • 1-16 oz bag frozen spinach, defrosted and drained
  • 4 Tbsp olive oil
  • 4 garlic cloves, minced
  • 3 Tbsp lime juice
  • 6 oz queso blanco, crumbled (divided use)*

Tortillas:

  • 16 medium corn tortillas
  • high temperature vegetable oil for frying

Directions:

  1. In a medium saucepan over low heat, place the tomato sauce, Mexican style tomato sauce, water, chili powder, marjoram and cumin powder. Simmer for about 15 minutes. Remove from heat and set aside.
  2. Peel and cut potatoes in 1/2 inch dice. Place them in a medium pot with water to cover and 1/2 tsp of the salt. Bring to boil over high heat, reduce heat, and simmer 10 minutes. Drain well and set aside.
  3. In a large pot over medium heat, warm the oil. Add garlic and saute a few second. Add spinach and saute another minute.
  4. Mix in the potatoes, water, lime juice, and remaining salt. Use the back of a wooden spoon to mash some of the potatoes and cook another five minutes. Remove from heat and stir in half of the queso blanco. Taste and correct for salt.
  5. Heat a bit of the vegetable oil in a heavy skillet on high. Soften the tortillas one at a time in the oil for about 15 seconds per side. Lay the softened tortillas on paper toweling to drain; dab dry.
  6. Preheat oven to 350 degrees F and ladle a large spoonful of the sauce evenly across the bottom of a 13 x 9 x 2 inch baking dish.
  7. Take a softened tortilla, run the potato mixture down the middle and roll up. Pack the tortillas into the casserole dish, seam side down. Pour sauce over the middle of all the enchiladas, leaving edges exposed. Sprinkle with remaining queso blanco.
  8. Cover tightly with foil. (At this point the dish may be refrigerated for several hours before proceeding.) Bake about 20 minutes, remove foil and bake for another 10 minutes, until edges of tortillas look a little browned and cheese has softened a bit.

*Queso blanco is a salty white cheese similar to paneer in that it does not melt; it softens.