Enchiladas Rojas

If you're looking for a satisfying main course, these enchiladas are sure to please everyone at the table. Although they require some effort to prepare, the end result is definitely worth it. Additionally, they can be stored in the refrigerator for a few days without losing their flavor.

INGREDIENTS

  • 2 cups enchilada sauce

  • 3 tbsp olive oil

  • 1 small onion chopped (about 1 small red onion)

  • 2 red poblano peppers, chopped

  • 1 bunch of broccoli (about 1 pound), florets removed and sliced into small, bite-sized pieces

  • 2 tsp ground cumin

  • ¼ tsp ground cinnamon

  • 1 tbsp red chili powder

  • ½ tsp hing

  • 2 tbsp garlic, minced

  • 6 oz baby spinach (approximately 5 cups, packed)

  • 1 ½ cups cooked black beans [1 can (15oz) black beans], rinsed and drained

  • 1 ½ cups shredded Monterey Jack cheese

  • ½ tsp salt, to taste

  • Freshly ground black pepper, to taste

  • 12 corn tortillas

  • chopped cilantro for garnishing

DIRECTIONS

  1. Preheat your oven to 400F and set outside a 9x13in baking dish. 

  2. Setting flame to medium, add the 3 tbsp olive oil to a large skillet.

  3. Add in your onions and a pinch of salt. Cook until the onions begin to look translucent. This can take up to 7 minutes. 

  4.  Reduce your heat to medium-low, and mix in your peppers and broccoli. Cover slightly, and cook for a few minutes until your broccoli becomes more vibrant- a bright green. 

  5. Stir in your garlic and spices (cumin, cinnamon, chili powder, and hing). Cook for 30 seconds- to 1 minute, until fragrant. 

  6. Mix in the spinach and stir till it's wilted. 

  7. Transfer the contents of your skillet into a mixing bowl. Mix in the beans, 1 cup of cheese, and ¼ cup of the enchilada sauce—taste for salt.

  8. Toast your corn tortillas over a skillet until warm- this ensures they don't tear when assembling the enchiladas. 

  9. To the baking dish, grease it lightly. Add in ¼ cup of your enchilada sauce and make sure to cover the bottom. 

  10. To assemble: add a ⅓ cup of the mixture to the center of the tortilla. Tightly wrap it, and place it seam-side down in your baking dish. Do this with all of your tortillas. 

  11. Cover the top of your wrapped enchiladas with the remaining sauce, and top it with the remaining cheese. 

  12. Bake for 20 minutes. Once done, garnish with cilantro and set it outside for at least 10-15 minutes before serving. 

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Enchilada Casserole

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Enchilada Sauce