3 Cups fresh, leaf spinach, roughly cut
1 Tbsp garlic powder
1 Tbsp onion powder
2 Tsp cayenne pepper
1/4 Cup sour cream
4 white corn tortillas
3/4 Cup green chile
sofrito
3/4 Cup shredded
Oaxaca cheese
1/4 Cup chopped cilantro
Directions:
Dampen two paper towels. Place the tortillas between them, and microwave for 30 seconds. Set aside.
Add 5 tablespoons of butter to a skillet. Melt and add the garlic and onion powder and the cayenne pepper. Mix.
If the mixture is now too dry, add a couple tablespoons of butter and the spinach.
Wilt the spinach and add the sour cream.
Remove the skillet from the stove and divide the spinach into four equal portions.
Spread one portion onto each tortilla, fold and place into a cooking dish.
Cover the enchiladas with the green chile sofrito and spread the cheese over the top.
Place into a 350° oven until the cheese has melted. Garnish with cilantro and serve.
Yield: serves 2.
Notes:
Briefly putting the tortillas into the microwave makes them more pliable and less likely to fracture when folded.
The preferred sofrito topping is arbitrary. I just happened to find this one in the store and think it is tastier.
Whole milk Oaxaca cheese has a full cheesy flavor. I would use it where possible. It is also sold as a block.
The ingredients can be adjusted as you want, more or less sour cream, more or less sofrito, etc.
This an easy dish and really, really tasty.