Difference between revisions of "Recipe:Erowid Green Enchiladas"
Jump to navigation
Jump to search
| Line 6: | Line 6: | ||
1 large (27oz) can whole green chiles | 1 large (27oz) can whole green chiles | ||
20 oz of good cream of mushroom soup (campbells canned can work in a pinch) | 20 oz of good cream of mushroom soup (campbells canned can work in a pinch) | ||
| − | 20 oz broth | + | 20 oz veggie broth |
1 box frozen spinach | 1 box frozen spinach | ||
2 small white onions | 2 small white onions | ||
Latest revision as of 04:25, 14 December 2005
Ingredient List
Sauce: 1 large (27oz) can whole green chiles 20 oz of good cream of mushroom soup (campbells canned can work in a pinch) 20 oz veggie broth 1 box frozen spinach 2 small white onions Enchiladas: Corn tortillas 24 oz cottage cheese .5 lb jack cheese 4 tbsp jalapeno (hot)
Combine all sauce ingredients in blender, blend. Add to sauce pan, cook but DO NOT BOIL, it will turn brown. You're trying to keep it at a very low simmer to combine flavors. Overcooking will make the color less nice and bring out some of the more metallic flavors of the spinach.
Combine enchilada filling ingredients. Fry tortillas in lightly oiled pan until they start to firm up and become a little leathery. Fill tortillas and roll. Place in a baking / casserole dish. Pour sauce over enchiladas.
Bake 350F for 20 minutes.