Sour Cream Sauce
¼ cube vegetarian vegetable bouillon
½ cup water
1 Tbsp butter
1 Tbsp unbleached white flour
½ tsp salt
¼ tsp white pepper
½ Tbsp white vinegar
8 oz gelatin-free sour cream
1 10- to 12-oz package frozen chopped spinach
1 small white onion
1 small fresh jalapeno or 2 tsp chili powder
1 tsp ground cumin
Approximately ½ Tbsp extra-light olive oil
8 oz Monterrey jack cheese
8 flour or corn tortillas
3 or 4 cups water
To Make It:
Sour Cream Sauce:
Pour ½ cup boiling water over ¼ cube vegetable bouillon. Stir to dissolve cube. Melt butter in sauce pan over medium-low heat. Add 1 Tbsp flour, salt and pepper and stir until smooth. Add prepared vegetable bouillon 1/3 at a time, stirring until smooth after each addition. Add white vinegar and stir until smooth. Add sour cream and stir until smooth. Remove from heat and cover to prevent a skin from forming.
Preheat the oven to 350°F. Lightly grease or mist a 13”x9” pan with extra-light olive oil.
Thaw the spinach. Rinse, drain and squeeze it dry. Crumble it (to loosen it) into a large mixing bowl.
Mince the onion and jalapeno in a mini food processor.
Mist a skillet with extra-light olive oil and put it on the stove over medium heat. Add the onion and jalapeno and sauté until the onion is tender, about 5 minutes. If the onion starts to brown, add a little water to the pan. Add the cumin and chili powder, if using, and sauté for one more minute. Remove from heat. When it has cooled off, add the onion/jalapeno mixture to the spinach. Mix well with a spoon.
Grate the cheese. Set aside.
Steam the tortillas to make them easy to roll. The easiest way I have found to do this is using a splatter screen on top of a pan of boiling water. Bring water to a boil in a sauce pan that is equal to or larger than the diameter of the tortillas. Cover the pan with a splatter screen. Put a tortilla onto the screen to steam. Steam for 5 seconds, turn and steam the other side for 5 seconds.
Put the softened tortilla on a plate. Put a little less than 1 oz cheese down the center of the tortilla. Spread approximately 3 Tbsp spinach mixture on top of the cheese. Roll the tortilla snugly and place seam-side down in the greased 9” x 13” pan. Repeat with the remaining 7 tortillas.
Pour sour cream sauce over the enchiladas. Sprinkle the remaining grated cheese over the top. Sprinkle a little paprika on top for looks. Bake until heated through, about 20 to 25 minutes.
*To make these vegan, omit the cheese from the enchiladas and cover with Salsa instead of Sour Cream Sauce.
|Serving Size||2||3 Tbsp|
|Number of Servings||4||4|
|Amount Per Serving|