Supper Enchiladas

Name: Supper Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes); 118 milliliters shredded parmesan cheese or packed crumbled cotija cheese; 170 grams cream cheese or panela, cut into thin slices or small chunks; 6 larges or 12 large eggs; 6 Tbsps chopped fresh cilantro; 237 milliliters canned green enchilada sauce (see notes); 177 milliliters thinly sliced green onions, including tops; 118 milliliters green salsa (salsa verde, refrigerated or canned); 6 Tbsps sour cream or Mexican crema; 170 grams 1/2 cups shredded mild cheddar cheese; 283 grams can red enchilada sauce; 198 grams jar peeled roasted red peppers; 6 servings Salt; 567 grams packages each) frozen chopped spinach, thawed and squeezed dry

You can never have too many main course recipes, so give Supper Enchiladas If you have mild cheddar cheese, cotija cheese, green onions, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a blender, whirl red enchilada sauce and roasted red peppers until smooth.

Ingredients you will need

Red Enchilada Sauce

Roasted Red Peppers

Equipment you will use

Blender

In a bowl, mix green salsa with green enchilada sauce.

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Salsa Verde

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Bowl

Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets.

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Baking Sheet

Ramekin

Pour red sauce mixture equally into ramekins and tilt to coat bottoms.

Ingredients you will need

Red Sauce

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Ramekin

Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.

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Tortilla

Sauce

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Ramekin

Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas.

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Cream Cheese

Tortilla

Parmesan

Spinach

Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.

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Tortilla

Sauce

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Ramekin

Bake, uncovered, in a 375 oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled).

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Sauce

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Oven

Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.

Ingredients you will need

Cheddar Cheese

Egg Yolk

Egg

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Oven

Ramekin

Frying Pan

Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates.

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Parmesan

Green Onions

Sour Cream

Cilantro

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Ramekin

Add salt to taste.

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Salt

Do-Ahead Tip: You can assemble the enchiladas (through step

up to 4 hours ahead; cover and chill.

Equipment

Ingredients

Servings:

corn tortillas (blue, if available, 5 to 6 in. wide; see notes)118milliliters

shredded parmesan cheese or packed crumbled cotija cheese 170grams

cream cheese or panela, cut into thin slices or small chunks 6larges

or 12 large eggs 6Tbsps

chopped fresh cilantro 237milliliters

canned green enchilada sauce (see notes)177milliliters

thinly sliced green onions, including tops 118milliliters

green salsa (salsa verde, refrigerated or canned)6Tbsps

sour cream or Mexican crema 170grams

1/2 cups shredded mild cheddar cheese 283grams

can red enchilada sauce 198grams

jar peeled roasted red peppers 6servings

Salt 567grams

packages each) frozen chopped spinach, thawed and squeezed dry

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.