11 March 2013

Mexican Vegetarian: Green Enchiladas

The Goofy Family is going gluten-free for two months to test for intolerance, so pretty much everything I'm posting for a while will be gluten-free. This coincides nicely with Passover, although the (Ashkenazi) Passover diet is much stricter. Let's compare gluten-free with Passover.


Nothing that contains wheat, rye, or barley.  Most oats are quite contaminated.

(Ashkenazi) Passover:

Nothing that contains wheat (except matzah). Nothing that contains rye, barley, spelt, or oats. No corn, millet, and sometimes rice. No legumes including beans, soybeans, lentils, and peanuts. Or anything made from any of those things.

So these enchiladas I just made definitely fit the gluten-free category, but they fail in the Passover category. To make these Kosher for Passover, you need to ditch the corn tortillas and serve the filling over rice (if you're cool with that) or quinoa, pouring the sauce on as a final touch. Plus, the sauce can only contain kosher for Passover ingredients.

I really "riffed" on this recipe, which is my first by Rick Bayless, famous famous cook of Mexican cuisine. I chose all the riffs because I am lazy to my core. The recipe that resulted certainly had its delicious components: a fruity and tangy sauce, the smell of fresh corn, and the satisfying chew of gently cooked spinach and mushrooms. Its Achilles heel was the texture of the tortillas, which I did not spray and bake in the oven until pliable like Bayless suggested. Instead I over-toasted them or under-microwaved them. Next time I'll probably cook them in oil in a huge fry pan so I can keep a close eye on their pliability. But the oven is definitely overkill in my opinion.

Green Enchiladas

The filling:

8 ounces button mushrooms, washed, stemmed and sliced
10 ounces fresh adult spinach, washed, stemmed and chopped
1 red onion, thinly sliced

The sauce:

1 16 ounce jar (2 Cups) of tomatillo salsa
1 Cup No-chicken or other vegetarian broth
3 Tablespoons crema or sour cream or half n' half

12 fresh corn tortillas

Optional: grated queso fresco


  1. Heat the salsa in a pot for 7 minutes. Add broth and simmer 10 minutes. Stir in crema. Cover and set aside.
  2. Meanwhile, saute mushrooms in a large frypan on medium high heat until browned. Add onions and saute a few more minutes until softened and translucent. Add 1/4 Cup water and then as much spinach as you can fit into the frypan at a time until all 10 ounces are wilted.
  3. Cook the tortillas until pliable. You might need to use oil or a frying pan or the oven or whatever you need.
  4. Dip each tortilla in the sauce. Lay it on a plate. Add 2 Tablespoons of filling. Add the cheese. Roll up seam side down. Ladle more sauce over the top of each tortilla. 
  5. Serve 3 enchiladas on each plate. Do not shout "Olé!"

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