Potato & Spinach Enchiladas with Green Chile

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In the interest of full disclosure, I have to confess, neither of us has tasted authentic green chile sauce. We’ve both been to the western U.S. regions where it’s made, but somehow, never tried it. Still, when I was watching a TV chef prepare a green chile casserole recently, I was inspired to try making a vegan version. The recipes I found online all were dairy-heavy, so to make it creamier, we used pureeed white potatoes in the filling and topped the whole thing with Daiya. Want it creamier? You could absolutely add some soy sour cream to the potato filling and it would work well.

Potato & Spinach Enchiladas with Green Chile

2 large potatoes, peeled and cubed

4.5 oz. can green chiles

6 cloves garlic

1 lime, zested and juiced

1 Tbl. cumin

1/2 Tbl. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper

2 fresh poblano peppers, seeded and chopped

1  bunch cilantro, rinsed and de-stemmed

8 oz. frozen spinach, thawed and drained

1/2 packet of taco seasoning (we used 1/2   of a 1.25 oz. Old El Paso packet)

1 cup refried beans (we used Old El Paso vegetarian-style)

6 whole wheat tortillas (we used Trader Joe’s)

1/4 cup cheddar-style Daiya shreds (optional)

1/4 cup mozzarella-style Daiya shreds (optional)

sliced cubanelle or jalepeno peppers, to garnish (optional)

Preheat oven to 375.

Boil potatoes in water or veggie stock until soft, about 15 to 20 minutes. While the potatoes cook, make the green chile sauce by adding canned green chiles, garlic, lime zest & juice, cumin, oregano, salt, black pepper, poblano peppers and all cilantro into a food processor.  Pulse to combine until smooth and liquid. Pour into a bowl and set aside.

When potatoes are soft, drain and add to empty food processor with taco seasoning and spinach. Blend together until spinach is incorporated and potatoes are creamy. Add a few splashes of water if needed to make it smooth.

To assemble, spray a casserole with non-stick spray and spread about 1/3 of the green chile sauce on the bottom of the dish. Spread out the six wheat tortillas on your counter and equally distribute the refried beans – about 2 tablespoons per tortilla. Smear beans into a line in middle of tortillas. Next, equally divide the potato/spinach mixture between the six tortillas. Smooth out, like with the beans. Tightly roll each tortilla and place seam-side-down in the casserole dish. Top with remaining green chile sauce and cover dish in aluminum foil.

Bake at 375 for 30 minutes. Uncover and top with Daiya cheeses and sliced peppers, if using, and bake uncovered about 10 more minutes to melt Daiya and crisp everything up.

Serve hot with you favorite toppings like salsa, soy sour cream, guac, black olives or sliced tomatoes.

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