Deuce had thirds, and Ace announced he doesn't like enchiladas. Truth was, he ate too much popcorn and had too much soda, at the movies...
From Williams- Sonoma Vegetarian for all Seasons
Spinach, Corn and Potato Enchiladas
4 medium red potatoes
½ cup corn kernels
1 large red bell pepper, seeded and diced
1 yellow onion, chopped
10 oz spinach leaves1 can (28oz) enchilada sauce (more if needed)
salt and ground pepper to taste
12 corn tortillas
4 medium red potatoes
½ cup corn kernels
1 large red bell pepper, seeded and diced
1 yellow onion, chopped
10 oz spinach leaves1 can (28oz) enchilada sauce (more if needed)
salt and ground pepper to taste
12 corn tortillas
1/4c cheddar cheese, shredded
Bake potatoes until tender. Set aside to cool and then dice.
In a saucepan (I suggest a large pot. My pargest tall pan wasn't big enough for all the spinach, before it wilted.), combine the potatoes, corn, bell pepper, onion, and spinach. Add 1 cup of the enchilada sauce and mix well. Place over medium heat, cover tightly, and cook until the spinach is wilted, 5-6 minutes. Remove from the heat, season with salt and pepper, and set aside.
Pour about ½ cup of the remaining enchilada sauce into a 9x13 inch baking dish. It should just cover the bottom.
In a wide frying pan over medium heat, warm the remaining enchilada sauce. One at time, dip each tortilla into the warm sauce, allowing to it warm just enough to become pliable. Then, place it in the prepared baking dish, and spoon about one-twelfth of the potato mixture along its center. Roll it up and arrange it in the dish, seam side down. Repeat with remaining tortillas and filling. The dish should be tightly packed.
Pour any sauce remaining in the pan over the enchiladas (adding more sauce if needed). Sprinkle with the cheese.
Bake at 350F for 20-25 minutes.
Bake potatoes until tender. Set aside to cool and then dice.
In a saucepan (I suggest a large pot. My pargest tall pan wasn't big enough for all the spinach, before it wilted.), combine the potatoes, corn, bell pepper, onion, and spinach. Add 1 cup of the enchilada sauce and mix well. Place over medium heat, cover tightly, and cook until the spinach is wilted, 5-6 minutes. Remove from the heat, season with salt and pepper, and set aside.
Pour about ½ cup of the remaining enchilada sauce into a 9x13 inch baking dish. It should just cover the bottom.
In a wide frying pan over medium heat, warm the remaining enchilada sauce. One at time, dip each tortilla into the warm sauce, allowing to it warm just enough to become pliable. Then, place it in the prepared baking dish, and spoon about one-twelfth of the potato mixture along its center. Roll it up and arrange it in the dish, seam side down. Repeat with remaining tortillas and filling. The dish should be tightly packed.
Pour any sauce remaining in the pan over the enchiladas (adding more sauce if needed). Sprinkle with the cheese.
Bake at 350F for 20-25 minutes.
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