I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!
- 2 tablespoons extra light olive oil
- 2 garlic cloves, grated
- 2 medium shallots, chopped
- ½ pound ground beef
- 10 ounces Cremini mushrooms, cleaned and chopped
- 2 10 ounces baby spinach
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 teaspoon ground coriander
Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.
- 3 cups tomato sauce, either store bought or homemade
- 2 teaspoons chipotle in adobo sauce
- 1 teaspoons smoked paprika
- 2 teaspoons salt
- ½ cup cilantro, chopped
Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.
- 6 to 8 corn/flour tortillas
- Mexican blend grated cheese
- One 9X13 oven-proof dish
- Preheat oven to 350 degrees F
- 1/2 cup cilantro, chopped
- 2 scallions, chopped
Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.