This is one of my very favorite dishes that Jim makes. Usually Spinach enchiladas are insipid and covered with the ubiquitous yellow cheese sauce when you get them at a restaurant. These are a mixture of spinach and swiss cheese. Then they are covered with a creamy bechamel sauce that has been spiced up with Jalapenos. Talk about having a kick!
Spinach and Swiss Cheese Rolled Up In A Wheat Tortilla
The Enchiladas are tucked into their pan.
Covered with a creamy and spicy sauce.
Comes out of the oven perfectly browned!
- 1 1/2 lbs. trimmed spinach
- 3 Tbs. olive oil
- 1 Tbs. butter
- 1/2 lg. onion, chopped
- 2 cloves garlic, minced
- salt to taste
- 3/4 lb. Swiss cheese, grated
- 10 corn tortillas
- vegetable oil
- 1 Tbs. butter
- 1 Tbs. flour
- 1 c. milk, heated
- 1 c. sour cream, at room temperature
- 1/2 c. diced green chilis or jalapenos
- Optional Garnish:
- sour cream
- hot sauce
- 1Wash the spinach leaves carefully, drain them, and chop them. Heat the olive oil and butter in a large skillet; sautée the onions and garlic in it until they are golden. Add the spinach and toss it in the hot oil until all of it is wilted. Salt it to your taste and continue cooking it over medium heat, stirring often, until all the liquid is gone.
- 2 Grate the Swiss cheese coarsely. Take a tortilla, brush it very lightly with vegetable oil, and heat it quickly on both sides in a skillet until it is very soft and flexible. Spread a heaping tablespoon of grated cheese in a line down the center of it, then spread a heaping tablespoon of the spinach over the cheese. Fold one end of the tortilla over the filling and roll it up. Continue in this manner until all the tortillas and spinach are used up.
- 3 Lightly oil a large, shallow casserole and arrange the enchiladas in it in such a way that they won’t unroll.
- 4 To make the sauce, melt 1 tablespoon butter in a pot and stir in the flour. Cook this roux over low heat, stirring constantly, until it is golden. Add the heated milk and stir with a whisk until it is slightly thickened. Add the room-temperature sour cream, diced chilis, and the remaining cheese and cook the sauce over low heat until all the cheese is melted and the sauce is quite smooth. Season it lightly with salt and pepper and pour it over the enchiladas.
- 5 Cover the casserole and bake the enchiladas in a preheated oven at 350° for about 20 to 25 minutes. They should be very hot all the way through. If you like, you can uncover the casserole and brown the sauce under the broiler for a few minutes before serving.
- 6 Serve the enchiladas hot, and garnish them with extra sour cream and hot sauce if desired.
Note: you can use thawed and drained frozen spinach. It’s much less expensive, easier to work with, and the dish is no different by the time you’ve sautéed the spinach and baked it for nearly half an hour.