One of my Favs!! I love this recipe! I make it vegan by subbing with vegan cheese and using soy or other milk subs...it's fantastic! I do add mor filling as I thought the recipe skimped a little on the filling....I do not strain the corn sauce, I think it's just fine and usually add a bit of cumin and coriander, sometimes cinnamon. I'm making this tonight with a giant puffball mushroom, spinach and leftover corn chowder that's thick enough to be the sauce...can't wait! This is especially good with Hen of the wood mushrooms and shiitake mushrooms...haven't added beans or kale, but I think adding other veggies would be fine! Definitely need the Cilantro Pumpkin Seed Pesto...really tasty.
Excellent, with alterations I made this for the first time last summer, and my family agreed that the corn sauce was amazing, but the filling was underwhelming at best. So I just made it again with several alterations. First I used kale instead of spinach. I also added black beans. I had intended to use one can, but I forgot to buy canned beans, so I cooked up 3/4 cup of dry beans and added those right after the mushrooms were cooked and added 2 cloves of minced garlic and one minced habanero at the same time. Then I mixed in 1Tbs of hot chili powder, 1tsp cumin and 1/4 tsp of freshly ground cayenne pepper. Then I mixed in the kale, which takes a little longer to cook than spinach. I turned off the heat and added the onion, salt and pepper, and as an afterthought, the juice of one small lime. I did the corn sauce almost exactly, except I doubled the garlic and added the cayenne after it was strained. I remembered reading others didn't strain the corn, and thought I might do it this time, but the mixture in my food processor was a thick paste, and I knew it wouldn't work. Don't think that this sauce will passively strain, you need to work at it to push it through the strainer, but the result is a lovely thick, sweet sauce! I just don't think it would be the same without straining. You will get a little bit of an arm workout, but do it! I assembled this recipe like a casserole instead of individual enchiladas, and increased the number of servings to 8. I used just enough
Even the carnivores loved it Used an immersion blender for corn sauce and did not have enough liquid to strain; just used it thick and unstrained and was still delicious. Next time I'll use food processor or full-size blender. Parents who resist anything vegetarian loved these enchiladas! Just a great blend of flavors-especially with the pesto. Pros: Great blend of flavors
Even the carnivores loved itUsed an immersion blender for corn sauce and did not have enough liquid to strain; just used it thick and unstrained and was still delicious. Next time I'll use food processor or full-size blender. Parents who resist anything vegetarian loved these enchiladas! Just a great blend of flavors-especially with the pesto.Pros: Great blend of flavors
Followed the recipe except used canned corn instead of frozen. Tasted great! Used regular salsa. I wouldn't have minded more spinach actually, but you can't have much filling to squeeze that many in one pan.