Spinach Enchiladas Ranchero
Nutrition
Calories: 211.1 kcalCarbohydrates: 7.63 gProtein: 21.8 gFat: 9.82 gSaturated Fat: 4.22 gCholesterol: 139.5 mgSodium: 955.79 mgFiber: 1 gVitamin A: 21.193 IUCalcium: 204.44 mgIron: 2.42 mg
Ingredients
- 2 large poblano chilies roasted, peeled, seeded
- 2 cloves garlic minced
- 1 red onion chopped
- 1 tbsp safflower oil
- 1 14-1/2- ounce can Mexican-style stewed tomatoes
- 1 8- ounce can tomato sauce
- 1 tsp red wine vinegar
- 1/2 tsp oregano
- 1 tbsp fresh basil
- 1/2 - 1 tsp salt
- 1/4 tsp cracked black pepper
- 1 cup diced onion
- 4 tbsp chicken broth
- 1/2 cup diced red bell pepper
- 1/2 cup mushrooms finely chopped
- 1/2 cup low-fat ricotta cheese
- 1 10- ounce package frozen spinach thawed and drained
- 1/4 tsp cayenne pepper
- 1/4 tsp white pepper
- 10 corn tortillas
- 3 oz feta cheese crumbled
- 1 shallot minced
- 1/1/2 cups chopped shrimp
- 1 oz dry vermouth
Instructions
- To prepare the sauce, rinse chilies and cut into 1-inch strips. Set aside.
- In a saucepan, heat the garlic and onion in safflower oil over medium heat and cook until softened. Add the tomatoes, tomato sauce, vinegar, and reserved chilies. Bring to a simmer and cook, uncovered, 6 to 8 minutes. Add oregano, basil, salt, and pepper.
- To make the filling, sear the onion in a saucepan coated with vegetable spray. Add chicken broth, red bell pepper, and mushrooms and cook until softened. Stir in the ricotta cheese, drained spinach, and seasonings. Remove from heat and set aside.
- Prepare the tortillas according to directions on p. 137. Roll and seal. Bake according to method of choice.
- Serve two enchiladas per person. Spoon Ranchero Sauce on top and garnish with crumbled feta cheese.
- Advance Preparation: The sauce may be made a day in advance. The filling is best when made the day you plan to serve the enchiladas.
- Sauté the shrimp and shallot in a medium skillet using a nonstick vegetable spray. Season with salt and pepper. Deglaze the pan with vermouth and set aside. Stir into the spinach filling.
- Prepare the sauce of choice and keep warm. Ladel the sauce over enchiladas, serving 2 per person.