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Spinach Enchiladas Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 teaspoons chili powder

4 pounds fresh spinach, stems removed and well rinsed

1 teaspoon chopped fresh oregano leaves

1/4 cup all-purpose flour, plus 1/4 cup

Refried Beans, recipe follows

1/4 teaspoon ground black pepper

1/2 cup grated queso blanco

1 cup cubed queso fresco or queso blanco

1 cup chopped yellow onions

4 cups chicken stock, or water

Pinch cayenne

1 tablespoon chili powder

1 cup cubed Pepper Jack, plus 1 cup grated

2 tablespoons vegetable oil

1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces

1/2 teaspoon saffron

1/2 cup ground pork

Mexican Rice, recipe follows

1 tablespoon chopped garlic

1 cup grated cotija or Parmesan

1 tablespoon minced garlic

4 Poblano chile peppers, about 1 pound

1/2 teaspoon chopped oregano

1/2 cup chopped white onions

12 corn tortillas

2 tablespoons lard

1 teaspoon ground cumin

1 bay leaf

1/4 cup chopped green bell peppers

2 teaspoons minced garlic

1 large tomato, peeled, seeded and chopped

1 teaspoon chopped fresh cilantro leaves

2 cups long grain rice

1/4 cup minced fresh cilantro, garnish

1 cup heavy cream

1/2 teaspoon salt

1 cup dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained

1 tablespoon minced, seeded jalapeno

1 cup chicken stock

3/4 teaspoon salt

1/2 cup bacon drippings or lard

1/4 cup chopped green onions

4 tablespoons unsalted butter, plus 4 tablespoons

2 cups half-and-half

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