Spinach Enchilada Recipe

Step 1: To begin making the Spinach Enchiladas, first make the sauce

Step 2: To do this, blend the Adobo chillies with the tomato puree, in a ginder

Step 3: Set this aside

Step 4: Place a pan on the heat and warm the oil in it

Step 5: Sprinkle the flour and saute until toasty and aromatic

Step 6: Add the garlic, chilli powder, cumin powder and sauté for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock

Step 7: Stir together and bring to a boil

Step 8: Then cook on low heat for 5 minutes

Step 9: Adjust the consistency of the sauce with stock or water, if required

Step 10: Then, proceed to make the filling

Step 11: Place another pan on the heat

Step 12: Warm some oil and add cumin seeds

Step 13: Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes

Step 14: Add the spinach and stir

Step 15: Cook the spinach until it just wilts

Step 16: Then, add the soy granules, paneer and season with salt and pepper

Step 17: Mix well and cook for a minute

Step 18: Then, take the pan off the heat

Step 19: The next step is to make the Pico de Gallo

Step 20: Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste

Step 21: To assemble the Enchiladas, grease an 8 inch baking dish

Step 22: Begin by adding a ladle full of the sauce into the pan and spread it

Step 23: Warm the Tortillas on a griddle pan or for a minute in the microwave

Step 24: Then place one tortilla on a flat surface

Step 25: Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla

Step 26: Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream

Step 27: Tightly roll the Tortilla int a tube and place it seam side down in the baking dish

Step 28: Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce

Step 29: After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce

Step 30: Sprinkle cheese and cover the dish with foil

Step 31: Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling

Step 32: Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner