In the spirit of Cinco de Mayo, I thought I’d take the opportunity this week to make something Mexican-inspired. Mexican food is often tough kosher-wise because there are so many meat and cheese combinations. Soy cheese is a good option when you want shredded cheese as a topping, such as on tacos or tostadas, but if you’re going for a dish that uses melted cheese, only the real thing will do. A perfect example: enchiladas. So, here’s a recipe for vegetarian enchiladas. The sauce is courtesy of my mother, a native Texan—it might not be authentically Mexican, but it makes for some great enchiladas.
Total time: 1 hour
Yield: 3 servings
© Courtney Weiner. All Rights Reserved.
- ½ lb spinach, rinsed, tough stems removed, and torn
- 1 medium onion, chopped
- 2 tsp olive oil
- ¼ tsp salt
- 6 corn tortillas
- 2 cups shredded monterrey jack cheese
- 2 cans Campbell’s Healthy Request tomato soup
- 2 ½ tbsp cumin
- 1 tsp garlic powder
- ½ cup salsa
Heat olive oil over medium-high heat in a large non-stick skillet. Add onions and sauté about 3 minutes, until they begin to soften. Add spinach and salt and sauté about 2 minutes, until spinach wilts but before it discolors. Remove from heat and set aside.
In a medium pot over medium-high heat, combine soup, 1 ¼ cups cheese, cumin, and garlic. Cook, stirring frequently, until all cheese is melted and consistency is uniform. Remove from heat.
Coat a medium-sized baking dish with cooking spray. Two or three at a time, wrap tortillas in paper towels and microwave for approximately 20 seconds to soften them. Working in batches so the tortillas stay warm (so they don’t crack), in each tortilla, place a line of spinach and one tablespoon of cheese slightly off center across the tortilla. Roll the tortilla and place it seam-side down in the baking dish. When all of the tortillas are in the dish, pour the sauce over the top and spread to cover. Top with remaining cheese.
Bake for about 30 minutes at 350 degrees, or until the sauce is bubbly and cheese is melted.