Hello, friends. It’s Fat Tuesday. Let’s get fat together by eating a generous portion of delicious Mexican melting cheese.
Today I made my Layered Potato and Spinach Enchiladas for you. Why layered, rather than rolled? To cram in as much food as possible into a single baking dish. More food means more cheese. More cheese means more happy. Unless you’re lactose intolerant, in which case our definitions of true happiness likely differ a great deal. I’m a healthy eater, but, dude, I like cheese.
OK, I have a trick to make this not fattening at all, but you’ll have to watch the entire video to learn the six steps involved in getting there.
Layered Potato and Spinach Enchiladas
- 2 lbs. red, fingerling or purple potatoes (or a whimsical combination)
- 20 oz. fresh spinach or 2 10 oz. packages of frozen spinach, thawed and drained
- 1 can of black beans
- 1 can of corn
- half an onion, diced
- 1 T olive oil or vegetable oil
- chipotle peppers in adobo sauce (optional)
- serrano pepper (optional)
- love (optional)
- 18 corn tortillas
- 2 10 oz. cans of enchilada sauce (I grab a 28 oz. can just to play it safe)
- 4 C Chihuahua cheese
- 2 T cumin
- 2 t chili powder
- sour cream
- green onions, diced
- Peach Fresca
- sea salt
- single tortilla chip
First things first. Make your Tequila Fresca.
Boil the potatoes, whole and unpeeled, about 25 minutes.
Heat the oil and sauté the onions until glistening, about two minutes. Add the spinach and, if fresh, toss with tongs until wilted.
Preheat the oven to 400 degrees.
Chop one chipotle pepper and add to spinach mixture, as well as some of the adobo sauce. Slice the serrano pepper and add as well. Stir. If you’re feeling brave, add one more chipotle pepper. If you’re trying to impress someone with your heat tolerance, add the whole can. I will miss you.
Coat the bottom of a 9×13 baking dish with enchilada sauce. Layer six tortillas evenly. Coat lightly with more enchilada sauce.
Drain the potatoes and cool slightly. Either cut into 1-inch cubes or just break them up with a spatula. Throw them in a mixing bowl. Add the black beans, corn, cumin and chili powder. Stir well.
Add the potato mixture to the baking dish. Smash it in. We need room for a lot of food. Add cheese. Be generous.
Check your Tequila Fresca. Are you 1/3 of the way through? Try to keep up.
Add six more tortillas. Coat lightly with enchilada sauce. Layer the spinach mixture evenly on top. Smash it down. Add more cheese. Yes, be generous again.
We’re going into the later layer. Is your Tequila Fresca 2/3 gone? Go on. Catch up.
Add the last six tortillas. Tuck them into the dish if necessary. Coat with enchilada sauce. Don’t let any part of the tortillas remain exposed. Add the rest of the cheese. If you have extra cheese, reward yourself with nacho.
Cover with foil. Bake for 30 minutes. Remove foil. Bake for another 10 minutes, ensuring cheese has had appropriate time to melt and hug other ingredients. Now you’ve got 40 minutes. Make more Tequila Fresca. Make more nacho. But only one at a time! You don’t want to fill up.
Let the enchiladas cool about 10 minutes. Slice into 8 pieces, equally are according to how much you enjoy the company of those you are serving. Garnish with sour cream and green onions. Serve with Tequila Fresca.