Spinach Enchiladas

Ingredients

• The sauce
• 8 dried chiles of desired heat
• Water
• 1 1/2 Tbsp vegetable oil
• I garlic clove
• 1 Tbsp flour
• 1 tsp vinegar
• 3/4 tsp salt
• 1/4 tsp crushed dried oregano leaf
• 1/4 tsp ground cumin
• 1/8 tsp garlic powder
• The enchiladas
• 8 oz shredded cheese or cheeses. I like Monterey Jack
• 4 oz fresh spinach leaves, torn to 2" pieces
• 1 chopped onion (4-6 oz)
• 6 corn tortillas
• 1 cup water

Directions

The sauce: Cover the chiles with plenty of water in a saucepan, bring to a boil, then turn off heat and let stand 45 min. Save this chile water. Remove stems and seeds, then puree chiles with 1 cup of chile water. Push through a sieve into a bowl. Put another cup of chile water into blender to pick up anything left there, then pour it through the sieve to get as much chile as possible into the bowl. Heat the oil and garlic clove till the kitchen is filled with the smell of garlic, then discard the garlic and stir in the flour till smoothe. Cook a minute, then add chile mixture and spices. Bring to a boil, then reduce heat and cook while stirring till thickened somewhat.
The enchiladas: Heat the sauce if it was prepared in advance, and preheat the oven to 350F (175C). Heat the water in a skillet and (working one tortilla at a time) soften the tortilla in the hot water, then dip it in the sauce, removing before it becomes weak enough to tear. Set aside a third of the cheese. On each sauce-dipped tortilla, place 1/6 of remaining cheese, onion and spinach arranged in a row near the center, then roll tightly and place seam down in a medium baking dish. When all tortillas are rolled, cover with remaining sauce and cheese, and bake 15-20 minutes.

Submitted 6/13/05.
Source: Internet/Doug Gardner
Submitted By: Marlen
matchlessm@aol.com
Spinach Enchiladas