Ok Sorry i've been lackadaisical about posting. I made this recipe this past thanksgiving and have been making it quite regularly. Its a great dish for veggie folk, full of protein and veggies. The key here is dry roasting the garlic for the sauce's unique flavour. Enjoy!!!
- 2 Large cloves garlic, unpeeled
- 2 10-ounce packages frozen corn (or 2 cans corn, liquid removed, dried with paper towel)
- 1 1/4 cup low-fat milk
- 1/2-1 teaspoon cayenne pepper (adjust to taste & spice tolerance)
- Salt & freshly ground pepper, to taste
- 1 teaspoon canola oil
- 8 ounces button mushrooms, wiped clean, stemmed and sliced
- 10 ounces fresh spinach, stemmed and chopped
- 1 small onion, chopped
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 12 corn tortillas (10 super size torillas)
- 2 cups grated cheese (or any mixture like mexican cheese mix with jack, etc)
- Salsa Verde
- Light Sour cream
- 1 can Black beans (optional)
- chopped tomatoes for enchilada filling (optional)
- 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, slice lengthwise and add to blender along with milk and cayenne. Blend until smooth. Stir in reserved toasted corn. Season with salt and pepper. Set aside.
- To prepare enchiladas: Preheat oven to 350°F. Coat a 9-by-13-inch or similar baking dish with olive oil.On top of oil, coat bottom of tray with salsa verde
- 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(5 mins).
- 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, some beans, & tomato if desired & some salsa verde. 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. Top with some cheese as well if desired.
- Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more. (can broil 1-2 mins if desired)
- Serve with salsa verde & Sour cream
Tips & Notes
- Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.
- To toast tortillas, place directly on a burner (gas or electric) set at medium heat. Turn frequently with tongs, until golden, 30 to 60 seconds.