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Spinach and Chorizo ME’EAT enchiladas in a Chili Cream Sauce

Spinach, RollinGreens Chorizo ME’EAT, and onions, filled enchilada smothered in fresh green chili cream sauce.



Ingredients

Serves: 2-3 people

  • 1 Bag RollinGreens Chorizo
  • 2 cups water (Chorizo)
  • 2 T olive oil (Chorizo)
  • 2 tsp vinegar (Chorizo)
  • ½ lb. baby spinach
  • 6 corn tortillas
  • 3 T oil
  • ½ cup half & half (cream sauce)
  • 1/4 onion (cream sauce)
  • 1 clove garlic (cream sauce)
  • 1 Anaheim chili (cream sauce)
  • 1 jalapeno (cream sauce)
  • 1 block cream cheese (8 oz.) (cream sauce)
  • 1 Cup water (cream sauce)
  • 1/4 tsp sea salt (cream sauce)

Instructions

Preparation:

  • Preheat oven 350 degrees F.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • In a separate pan, heat to medium and add spinach, cook until spinach is wilted (2-3 minutes).
  • Remove spinach from pan and clean pan.
  • Heat the same pan again to medium and add 1-2 t oil and one tortilla. Flip after one minute of cooking then cook for another minute on second side. Repeat this step until all tortillas have been pan fried.
  • In the same pan add 3 T butter and then the onion, garlic, Anaheim chili and jalapeno. Cook until most sides of all vegetables are brown.
  • Cut off the stems of the Anaheim chili and Jalapeno.
  • Add pan roasted veggies and butter to a blender with the cream cheese, 1 cup of water, sea salt, and half & half. Blend until smooth. Pour a layer of sauce into a baking dish
  • Cut onion into small dice and set aside.
  • On the cutting board, place a tortilla down and place ¼ cup chorizo ME’EAT, ¼ cup wilted spinach, and ½ t diced onions and roll. Place into baking dish starting at one end.
  • Repeat the above step until all tortillas are filled.
  • Cover enchiladas with the remaining sauce or the preferred amount. You might have extra.
  • Bake for 10-20 minutes or sauce is bubbling. Remove from the oven and set onto countertop.

    -Enjoy Chef Ko

     

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