These red and green enchiladas are motivated by my outings to St Nick Fe, New Mexico! I love visiting St Nick Fe for my fill of sassy burritos, enchiladas and breakfast dishes. At the point when the server inquires as to whether I need red sauce, green sauce or both, the response is generally both. They call it Christmas-style or divorciadas (separated).
Coming to you with perfect timing for Christmas or Christmas Eve supper, these enchiladas are a merry and heavenly principal dish. They’re loaded down with energetic vegetables, spinach, dark beans, and enough cheddar to qualify as a vacation feast.
Christmas Enchilada Sauce Notes
For this recipe, you’ll have to make both red sauce and green sauce. The two recipes are very basic.
You can make twofold the enchiladas to go through the two sauces (great in the event that you’re serving a group) or just freeze half of each for a future clump of Christmas enchiladas. Another choice? Keep both in the ice chest and shower them over ad libbed dishes like quesadillas and eggy morning meals.
INGREDIENTS
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- ½ batch (1 cup) red enchilada sauce
- ½ batch (1 cup) green enchilada sauce
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into 2” long thin strips
- 2 medium red bell peppers, cut into 2” long thin strips
- ¾ teaspoon fine salt, divided
- 8 ounces Baby Bella mushrooms, cleaned and thinly sliced
- 5 ounces baby spinach
- 4 cloves garlic, pressed or minced
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- Freshly ground black pepper, to taste
- 4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick)
- 10 corn tortillas
- Garnishes: Chopped red onion or radish or green onion, cilantro leaves and crumbled Cotija or feta cheese
INSTRUCTIONS
- Preheat the broiler to 400 degrees Fahrenheit. Softly oil a 9 by 13-inch container with olive oil or cooking splash.
- In a medium Dutch broiler, warm the olive oil over medium intensity. Add the onion, ringer pepper and ½ teaspoon salt. Cook until the onion and pepper are delicate, blending once in a while, around 5 to 6 minutes.
- Add the mushrooms and remaining ¼ teaspoon salt. Keep cooking for 6 to 9 minutes, blending frequently, until the mushrooms begin to caramelize and adhere to the foundation of the dish.
- Add the spinach in large modest bunches, mixing after each. Cook until the spinach is withered, around 2 to 4 minutes.
- Add the garlic and cumin and cook until fragrant, around 30 seconds to 1 moment. Eliminate the pot from the intensity and mix in the dark beans, trailed by the cheddar. Season to taste with salt and pepper as wanted. Put the blend to the side to rest for a couple of moments.
- In the mean time, spread the tortillas across an enormous, rimmed baking sheet and prepare just until they are warm and malleable, around two minutes. Stack the tortillas and envelop them by a perfect tea towel to keep them warm.
- To collect the enchiladas, pour ⅓ cup of each sauce into the foundation of the pre-arranged baking dish (half on one side, half on the other). Delicately spread each sauce over every portion of the baking dish.
- Working with each tortilla in turn, spread about ⅓ cup filling down the focal point of a tortilla. Roll the tortilla around the filling, then, at that point, place them cozily next to each other in the baking dish with the creases down. Spread the excess ⅔ cup red sauce more than one-half of the tortillas (to match the red sauce in the foundation of the dish), and the leftover green sauce over the other half.
- Heat, uncovered, on the center rack for 20 to 22 minutes, until the sauce is rising around the edges and the highest point of the enchiladas are turning a smidgen more matte than lustrous. Decorate as wanted, and serve.
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