Enchiladas del Jardín (Garden Enchiladas)
These enchiladas work particularly well served on individual plates and cooked in a microwave. Cook each plate of 3 enchiladas on medium for about 2 minutes, or until heated thoroughly.
12 corn tortillas, softened See Cook’s Notes
Garden Filling (prepare ahead; see recipe below)
Tomatillo Sauce (prepare ahead; see recipe below)
3/4 c. grated mozzarella cheese
Place about 2 T. of filling just off center in each tortilla, and roll up. Place enchiladas in a shallow baking pan, or place 3 of them on each of 4 ovenproof serving plates. Ladle sauce over enchiladas, sprinkle with 3/4 c. mozzarella cheese, and bake in a 350° oven for 10 minutes, or until heated through and cheese has melted. Yield: 12 enchiladas, or 4 servings.
1 (10-oz.) pkg. frozen spinach, thawed 1 medium to medium-large zucchini, cut into 1-inch pieces 1 T. olive oil 1/4 c. minced white onion 1 clove garlic, minced 1/3-1/2 c. peeled, chopped poblano chilies or canned green chilies 1/4 c. minced black olives 1/2 tsp. dried whole oregano 1/4 tsp. salt (or salt to taste) 1/2 c. grated cotija cheese or feta cheese 3/4 c. grated mozzarella cheese 1 1/2 tsp. lime juice
Wrap spinach in a towel, and squeeze well to remove as much moisture as possible. Place spinach and zucchini in the bowl of a food processor, and process briefly until zucchini is minced; set aside.
Heat oil in a large saucepan over medium heat, add onions, and cook until soft but not browned. Add garlic, and cook about a minute longer, but do not allow garlic to brown. Add zucchini-spinach mixture, chilies, olives, and oregano, and continue to cook, stirring often, for 5 minutes (filling should be cooked through but still a little crunchy). Add salt, and cool mixture. Stir in cheeses and lime juice, and set aside (refrigerate if not using immediately). Yield: About 4 c. (enough for 12 enchiladas, plus about 2 c. extra, which
From the January 1970 issue.