Ricotta and Spinach Enchiladas
Ricotta and Spinach Enchiladas
An enchilada is to Mexico what lasagne is to Italy.
This is home cooking at its best, designed to make you feel good.
Serves 6
Cooking time 1 hour
Ingredients
Mission sauce (Combine tomato sauce and enchilada spice mix from Mission Mexican Fajita Meal Kit)
200 ml stock
A pinch cinnamon
475g cooked spinach, drained
30g pine nuts
50g raisins
150g ricotta
½ tsp grated nutmeg
6 Mexican Corn Tortillas
Olive oil
Salt and pepper
4-5tbs sour cream
80g feta, cheddar, ricotta, crumbled/grated
Cooking Instructions
Preheat the oven to 180°C
Heat up the fresh tomato sauce with the stock and half a teaspoon of ground cinnamon and check the seasoning.
Brown the pine nuts in a frying pan and set aside. Add 1 tbsp of olive oil to the frying pan and add the raisins. Cook for 2 minutes just until they plump up. Add the drained spinach, pine nuts, nutmeg, salt and pepper and cook until the spinach appears dry. Remove from the heat and add the ricotta.
In a clean frying pan, over a medium heat warm the tortillas one at a time in a little olive oil until they become flexible, about 20 seconds and then quickly drain them on kitchen paper. Spoon two tablespoons full of the spinach mixture onto the centre of each tortilla and roll. In an oven proof dish (26cm x 18cm) cover the base with a few spoonfuls of the tomato sauce, place the rolled tortillas on top, seam side down. Pour over the remaining sauce. Place the sour cream on top and sprinkle with cheese.
Bake for 30 minutes or until the cheese has melted and the sauce is bubbling.
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