{Vegetable Enchiladas}

Most of you probably have your own version of enchiladas that you make and love.

You'd think I would -- considering I've spent eight out of the last nine years living in

Texas and Arizona -- where good, authentic Mexican food abounds. But sadly, no.

I typically make super gringo Mexican food. Very midwest.

We had an enchiladas breakthrough the other night, I'm happy to say! I've made this

same general version several times (from Food Everyday), but David helped me this

week, and we stepped up the heat and flavor. I had a wonderful time cooking with

D, and the enchiladas turned out great. :)

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** SAUCE **

In a medium saucepan, heat oil over medium heat. Add:

1 teaspoon cumin

1/4 c. all-purpose flour

1/4 c. tomato paste; cook, whisking, one minute.

Whisk in 14 1/2 ounces vegetable broth and 3/4 c. water. Bring to boil.

Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes.

While sauce is simmering, add:

2 fresh jalapeno peppers, finally chopped with the seeds & ribs of ONE.

1 serrano pepper, seed and ribs removed

Red pepper flakes. Garlic salt. Salt/pepper -- all to taste.

1 Tbl. lime juice.

Set aside.

** FILLING **

NOTE: Our filling is vegetarian, for me. We made separate chicken for D. Boiled, shredded,

and mixed with a little of the sauce (when it's finished). Then, he just added the chicken to

his when we assembled them.

Make filling = In a large bowl, combine

2 c. shredded pepper jack cheese

1 can of black beans, drained and rinsed

1 box (10 oz) frozen spinach, thawed - well drained - chopped

can of corn, drained

2 medium tomatoes, chopped

6 scallion whites, chopped (save green part for garnish)

1 tsp cumin

salt and pepper, to taste

** A COOKING PARTNER **

NOTE: It's more fun if the jalapeños have gone to said partner's head.



** AN ASSEMBLY LINE **

Once your sauce, filling and chicken (if you're using it) are all finished, you're ready to

put them together. Additional ingredients -- tortillas. We used 8 or 10-inch flour ones.

The recipe called for 6-inch corn, heated up.

Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside.

Brush sauce into one side of tortilla shell. Then top tortilla with a heaping 1/3 - 1/2

cup of filling. Roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, top with sauce and sprinkle with remaining cheese. Bake, uncovered

until hot and bubbly, 20 minutes. Cool 5 minutes; serve garnished with green scallions.



** TO FREEZE **

NOTE: I doubled the batch. Half for right away, half to freeze and eat later.

Make sauce and filling. Assemble. DO NOT TOP WITH SAUCE. Top with shredded
cheese. Cover baking dish with plastic wrap and then with aluminum foil.
Put cooled sauce in separate, sealed container. Freeze enchilada and sauce
for up to two months.

Let me know if you try these! Do you have tried and true tips for great Mexican food?