Chipotle Enchiladas
(Also vegetarian and gluten free)
Enchiladas
- 4 potatoes
- 1 bag of spinach
- 1 onion, sliced
- 1 clove of garlic, minced
- 2 canned chipotle peppers in adobe sauce, chopped
- 1/3 cup sour cream
- corn tortillas
- shredded cheese
Peel and boil potatoes until soft, then cut them into cubes. Wilt spinach by putting it in boiling water until soft, then plunge it into cold water. Chop wilted spinach. Sautee onion and garlic in 1 tbs of olive oil until caramelized. Combine all of these ingredients with chopped chipotles and sour cream in a bowl and mix well. Soften corn tortillas by frying in oil or by heating up in the microwave. Fill each tortilla with potato/spinach mix, sprinkle with cheese and roll up. Place filled tortilla seam side down in a lightly greased baking dish.
Bake 350 for about 30 minutes or until cheese gets slightly browned.
Love this recipe from my friend Carolyn. I have also made this casserole style with the corn tortillas as layers, sort of like a mexican lasagna. Enjoy!
