When supermodel Marisa Miller isn’t working the runway she loves staying close to home—and cooking whenever possible. Here is one of her favorite meatless recipes. It’s delicious and easy to tailor to suit your personal tastes. She makes it with spinach and sour cream filling, but suggests you try it with grilled vegetables like zucchini too.
2 jars salsa verde
2 lb fresh or frozen spinach
3 garlic cloves
2 cups light sour cream
1-1/2 lb Jack cheese, grated
2 cans roasted green chilies, chopped
1 yellow or white onion
3 Tbsp fresh cilantro
12-16 corn tortillas
Vegetable or canola oil
1. Preheat the oven to 350°F.
2. Cook spinach in a large sauté pan with a few drops of water so the spinach begins to wilt. Do this in batches. Put the cooked spinach in a colander and squeeze out excess water. Chop the spinach and put in a bowl.
3. Smash and chop garlic cloves. Add the garlic and sour cream to the spinach and mix well. Set aside.
4. Sauté the chopped onion in a tablespoon of oil until soft. Place in a bowl with chopped cilantro and mix well.
5. Grate the cheese into another new bowl. Drain the chilies and place them in a fourth bowl. Now you have all the filling ingredients (spinach, onion, cheese, chilies) in separate bowls, which makes for easier assembly.
6. Put a thin layer of salsa verde at the bottom of a large casserole dish.
7. Soften the tortillas one at time in a sauté pan by cooking in a thin layer of oil for a few seconds on each side. Drain on paper towels. Once all the tortillas are softened, you can begin assembling.
8. Take one tortilla and spoon each of the filling ingredients onto the center. Roll and place seam-side down into sauce in the casserole dish. Continue assembling until all tortillas are used. Pour more salsa verde on top of all the enchiladas and sprinkle with cheese. Bake for 20 minutes until bubbly then serve with black beans.
Image courtesy of womenshealthmag.com