i grew up eating enchiladas – mostly chicken and beef. and i LOVE em! so every now and then, i try to reinvent the enchilada wheel.
this week, i tried using only peppers and spinach. i used a modification of this recipe.
2 poblano peppers
1 green bell pepper
10 oz. raw spinach
2 cups monterrey jack cheese
10 corn tortillas
2 cans of red enchilada sauce
1 tbsp. olive oil
dice tomatoes and peppers. shred spinach in food processor.
cook all peppers in olive oil over medium high heat until soft. approximately 5 minutes. combine tomatoes, peppers and shredded spinach in bowl.
heat one can of enchilada sauce on stove on medium high heat. you’ll use this to soften the tortillas.
place one tortilla in the sauce and wait approximately 1 minute. remove tortilla and fill with pepper, tomato and spinach mixture. roll. place in baking dish. repeat until dish is full.
pour remainder of enchilada sauce (what is in the pan and the second can) over enchiladas in dish. cover with cheese.
bake at 350F for 30 minutes.