Subj : BH&G 2723
To   : All
From : Dave Drum
Date : Sun May 16 2021 17:18:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indian Enchiladas
 Categories: Asian, Potatoes, Vegetables, Curry, Cheese
      Yield: 8 Servings
 
           Cooking spray
    1/2 tb Oil
      1 md Potato; peeled, in 1/4"
           - cubes
      1 md Onion; chopped
    1/4 ts Salt
     16 oz Bag chopped spinach;
           - defrosted
  1 1/2 c  Coconut milk
      2 ts Curry powder
      6 oz Queso blanco or feta; in
    1/2    " cubes
      8    (8") flour tortillas
      2 ts Cornstarch
  1 1/2 oz Shredded Monterey Jack
      2 tb Fine chopped cilantro
 
  Preheat the oven to 375ºF/190ºC.
  
  Spray a 9" by 13" baking dish with cooking spray and set
  aside. Heat oil in a large skillet over high heat; add
  potato, onion and salt and cook, stirring occasionally,
  until onion is soft and translucent, about 8 minutes. Stir
  in spinach, 1/2 cup coconut milk and curry powder and
  saute 2 minutes. Remove from heat and gently fold in queso
  blanco or feta.
  
  Lay a tortilla on a clean surface. Scoop 1 loosely packed
  cup filling mixture into center of tortilla. Fold in
  sides, top and bottom and place tortilla, seam side down,
  in prepared baking dish. Repeat with remaining tortillas,
  packing them tightly. (You may need to put a clean bowl or
  plate on top of the first few to hold them in place.)
  
  In a small bowl, whisk together remaining coconut milk and
  cornstarch; stir in Monterey Jack and pour mixture over
  enchiladas.
  
  Bake 30 minutes, or until golden brown. Remove from oven
  and let sit 3 minutes; garnish with cilantro.
  
  Fitness | April 2015
  
  MM Format by Dave Drum - 15 April 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Remember, where ever you go, there you are." -- Professor Irwin Corey

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