Spinach Enchiladas 

After being home in Texas for a week all I want is Mexican food. Its really hard to find good Mexican food in Indiana and tex-mex is basically non-existent (if you have recs send them my way). While I wanted enchiladas I wanted some that were a bit lighter and very produce heavy. I needed spinach enchiladas with hatch chile cream. 

Ingredients

10 corn tortillas 

2 cups shredded pepper jack (my favorite is called Jakes Wheel Habenaro from Ludwig Farmstead Creamery but anything will do)

1 block of cream cheese

16 oz container of spinach

1 small yellow onion (diced) 

1/2 cup of diced hatch chile (can sub 4 oz can of green chile) 

1 tsp of chili powder 

1 and 1/2 cup of corona beer

Start by preheating oven to 350

In a saute pan cook onion with a little olive oil over medium heat until they start to become soft. Add spinach and 1/2 a cup of the pepper jack cheese and cook until the spinach just starts to wilt. Be careful not to wilt spinach too much so that it can hold up in the enchiladas. 

Be careful not to wilt spinach too much so that it can hold up in the enchiladas. You will want the spinach to still be bright green when you pull it from heat. Take a large spoonful of the spinach mixture and place in a corn tortilla and wrap until your pan is full but enchiladas aren't too smushed together. 

My tortillas always tear unless I make them from scratch. I am trying to accept it and remind myself that cheese will cover it up and it will taste great and its not a big deal. Pop these into the oven while you make the sauce and let them cook for about 15 minutes. 

For the sauce I just use the same pan that I cooked the spinach in. Start by adding the corona over medium heat and then add cream cheese. Whisk this until the cream cheese is combined and then add the hatch chile's and 1 cup of the pepper jack cheese. This will leave you 1/2 a cup of the pepper jack cheese to top the enchiladas.

Once cheese is whisked into the sauce pull enchiladas from oven and pour 1/2 the mixture over. Top with remaining pepper jack cheese and place back in over. The remaining sauce you will top at very end. I think this helps the enchiladas remain firm and not get mushy while still providing plenty of sauce. Cook for 30 minutes or until cheese is starting to turn golden brown. 

Serve by plating enchiladas and then topping with additional sauce. Add a dash of chili powder and serve!