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The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997

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Ingredients

Corn sauce
Enchiladas

Directions

Instructions Checklist
  • To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes. Reserve the garlic; transfer the corn to a blender. Toast the remaining corn. Place all but 1/2 cup of the corn in the blender. Peel garlic and add to blender along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.

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  • To prepare enchiladas: Preheat oven to 350 degrees F. Coat a 9-by-13-inch or similar baking dish with cooking spray.

  • Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion, salt and pepper.

  • Toast tortillas (see Tip).

  • Sprinkle a generous tablespoon of cheese down the center of a tortilla. Cover the cheese with a scant 1/4 cup of the spinach mixture. Fold one side of the tortilla over the filling, then roll up tightly. Place the enchilada seam-side down in the prepared dish. Repeat with the remaining tortillas, cheese and spinach mixture. Spoon corn sauce over the enchiladas, covering completely.

  • Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more.

  • Meanwhile, make Cilantro & Pumpkin Seed Pesto, if using.

  • Divide enchiladas among 6 plates. Top with the pesto (and/or salsa). Serve immediately.

Associated Recipes

Nutrition Facts

370 calories; protein 16.3g; carbohydrates 49.3g; dietary fiber 7.6g; sugars 7.6g; fat 13.8g; saturated fat 5.1g; cholesterol 24.7mg; vitamin a iu 4999.8IU; vitamin c 24.7mg; folate 113mcg; calcium 290.8mg; iron 2.8mg; magnesium 125.7mg; potassium 655.4mg; sodium 433mg; thiamin 0.2mg.
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