Good Food and Good Music. What more can you ask for?
This is a recipe that has quickly turned into a family favorite. My mother made these for thanksgiving this year and Ive finally gotten around making them myself, only three months later haha. These spinach enchiladas are super easy to make and not to mention sooo good for you! Lets get started!
1 small bag of frozen corn
1 small bag of frozen spinach
3 whole cloves of garlic
1/8 tsp of cayenne
1/2 medium onion
(roughly) 10 corn tortillas
1 1/2 cup of shredded cheese **
(**originally the recipe called for mushrooms however they are a little too pricey for me and I already had cheese on hand 🙂 )
Preheat the oven to 350 and lightly oil a 8×11 casserole pan. Place aside.
Begin by pan roasting your frozen corn with the three cloves of garlic. Do not put oil or anything in the pan just keep the heat on medium and stir occasionally. Ideally, you want the corn and cloves to turn a light brown and smell roasted.
While the corn and cloves are roasting, pour the spinach and onions in a pan.Cook until the spinach is tender and all of the juices are cooked out. (If you are using mushrooms cook them in the pan with the spinach)
As soon as the corn/cloves are roasted put it in a food processor and grind it up along with the cayenne pepper.
Start warming up the tortillas in a frying pan and place aside.
Assembly time! Place a small amount of the corn mixture in the pan to prevent sticking. Put some cheese in the preheated corn tortilla, then spread the spinach/onion (mushroom?) mixture on top and roll it up. Place the assembled tortilla seam side down. Continue until you have finished the spinach mixture and filled up the pan. Spoon the remaining corn mixture over the tortillas and pop it in the oven for 20 to 3o minutes. If you want you can put a little bit of additional cheese on top of the enchiladas and I also put sundried tomatoes for a little extra flavor on top.
Little Black Submarines – The Black Keys