Veggin' Out challenge

This month's Weekend Cookbook Challenge, Veggin' Out, got me thinking about recipes I hadn't prepared in years, so I went to the cookbook shelf and pulled out The Vegetarian Epicure, Book Two, by Anna Thomas. I'd be too embarrassed to admit how much time has passed since I opened this cookbook, but one of my favorite recipes from it is Spinach Enchiladas Suizas.

Spinach Enchiladas Suizas

Serves 5

1.5 pounds trimmed spinach
3 tablespoons olive oil
1 tablespoon butter
1/2 large onion, chopped
2 cloves garlic, minced
salt to taste
3/4 pound Swiss cheese, grated
10 fresh corn tortillas
vegetable oil

Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk, heated
1 cup sour cream, at room temperature
1/2 cup diced green chiles

optional garnish
sour cream and hot sauce

Wash the spinach leaves, drain them, and chop them. Heat the olive oil and butter in a large skillet; saute 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.

Coarsely grate the Swiss cheese. 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 mixture over the cheese. Fold one end of the tortilla over the filling and roll it up. Continue in this manner until all of the tortillas and spinach are used up.



Lightly oil a large, shallow casserole and arrange the enchiladas in it in such a way that they won't unroll.

To make the sauce, melt 1 tablespoon butter in a pot and stir in the flour. Cook the 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 sour cream, diced chiles, 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, then pour it over the enchiladas.

Cover the casserole and bake it in a preheated 350 degree oven for about 20-25 minutes. If you like, you can uncover the casserole after baking, and place it under the broiler to lightly brown the top.


Serve the enchiladas with extra sour cream and hot sauce, if desired.



Thanks to Sara at i like to cook for hosting a delicious challenge. (I don't think the photograph does the enchiladas justice, but they really do taste delicious!)