The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.
From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004)
Yield: 6 servings, 2 enchiladas each
Active Time: 55 minutes
Total Time: 1 hour 20 minutes
- 2 cloves garlic, unpeeled
- 2 10-ounce packages frozen corn
- 1 cup low-fat milk
- 1/8 teaspoon cayenne pepper
- 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
- 1 cup grated extra-sharp Cheddar cheese
- Cilantro & Pumpkin Seed Pesto, (recipe follows) and/or prepared tomato salsa
- 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 and add to blender along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved 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 cooking spray.
- 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.
- 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. 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.
- Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more.
- Meanwhile, make Cilantro & Pumpkin Seed Pesto, if using.
- Divide enchiladas among 6 plates. Top with the pesto (and/or salsa). Serve immediately.
- 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.
Nutrition Per serving:
381 calories; 14 g fat (5 g sat, 2 g mono); 25 mg cholesterol; 52 g carbohydrates; 16 g protein; 8 g fiber; 431 mg sodium; 665 mg potassium.
Nutrition Bonus: Vitamin A (100% daily value), Fiber (36% dv), Vitamin C (35% dv), Folate (34% dv), Potassium (31% dv), Calcium (30% dv).
4 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat