Spinach Enchiladas

We make our own enchilada sauce, because we like changing it up from time to time, but it’s also totally fine to use a pre-made enchilada sauce.

• 2 bags spinach, roughly chopped

• 2 small to medium onions, finely chopped

• 1 carrot, finely chopped

• scallions, finely chopped

• 1 TBSP olive oil

• 3 cups shredded cheese (we use a blend of any of these that we have at the moment: queso blanco, cheddar, cheddar curd, monteray jack, and mozzarella)

• corn tortillas

• 2 TBSP butter

• 2 TBSP flour

• 1 1/2 cups broth (we use chicken broth, but it can be anything)

• 1 cup tomato puree

• 2 TBSP New Mexico red chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp lemon juice

• 1 tsp maple syrup

• salt

To make the enchilada sauce, melt the butter in a pot. Whisk in the flour, chili powder, cumin, garlic powder, and onion powder until you have made a paste. Slowly stir in the broth a bit at a time, letting it thicken each time you add some. Add the tomato puree when you are finished adding the broth. Keep on low heat as you add lemon juice, maple syrup, and salt. Let it simmer while you prepare the rest of the enchiladas, but stir to make sure it doesn’t burn.

Sauté the finely chopped onions and carrots in the olive oil until they are nice and tender. Stir in the spinach to wilt. Remove from heat, and add 2 cups of the cheese into the veggies. Put about 1/4 cup of the filling in each corn tortilla, and roll up. Place each roll next to each other in a deep baking tray. Once you have used all the filling or tortillas (hopefully both!), pour the enchilada sauce over the lines up enchiladas, so that they are nicely covered. Sprinkle the remaining cup of shredded cheese on top. Bake at 350 until the cheese has fully melted, about 15 minutes. Remove from the oven, sprinkle with fresh, chopped scallions, and serve warm.