Spinach Enchiladas

We have occasionally encountered vegetarian spinach enchiladas in Albuquerque and enjoyed them.  We were amazed, however, to find not a single recipe for them in any of our over 400 cookbooks.  So we rolled up our sleeves and invented our own version.  In the end we actually liked it much better than anything we’ve ever had at a restaurant.  We hope you enjoy it well.

2 tablespoons canola oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
¾ pound waxy potatoes, peeled and cut into ¼” dice
1½ pounds fresh spinach, washed and coarsely chopped
10 oz. chevre
1 teaspoon dry Mexican oregano
1 teaspoon dry epazote leaf
1/3 cup pepitos (dry hulled squash seeds)
salt and freshly ground black pepper, to taste
Canola oil for frying tortillas
3 cups green chile sauce
1 pound fresh corn tortillas
½ – ¾ pound munster cheese, sliced
½ cup green onion tops, cut into ½” pieces

Heat canola oil over medium in a heavy pan.  Add in onion and garlic and sauté until the onion is soft, about 10 minutes.  Add in the potatoes, and sauté, stirring frequently, for another 10 minutes until just barely soft.  Add in the spinach, cover the pan, and allow to wilt, about 3-4 minutes.  Uncover and stir in the chevre, oregano, epazote and pepitos.  Adjust seasoning with salt and pepper and cook for 5 more minutes, stirring frequently.  Remove from heat. 

Preheat oven to 400° F.  Pour oil into a heavy cooking pan to about ½” depth and heat over medium-high.  Place the green chile sauce into another sauce-pan and bring to a simmer on the burner to the right of the oil.  Lightly oil a 9 x 13” casserole, and place to the right of the simmering chile sauce.  When the oil has come to temperature, lower the tortillas, one at a time into the oil.  Fry on one side only until softened, about 30 seconds.  Lift out of the oil, turn over so that the dry side is facing down, and dip into the chile sauce.  Lift out of the pan and place, chile-coated side up, into the casserole.  Place 2 tablespoons filling into the tortilla and roll up and stack into the casserole.  Continue until all of the tortillas and filling have been used up.  This assembly process is really only possible with two people helping out – one frying and dipping the tortillas and the other filling them and packing them into the pan.

When the pan is filled, top the rolled and filled tortillas with the remaining green chile sauce and top with the munster slices and green onion.  Pace in oven and bake for 20-30 minutes until the cheese is melted and browned.  Remove from oven and let cool 10-15 minutes before serving.

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