Casa Maya Grill Spinach Enchilada With Tomatillo Sauce

ENTREE

Spinach Enchilada With Tomatillo Sauce

Emilio Dominguez’s tip: Pour some chicken broth in a bowl. Quickly dip the edges of the tortilla in the broth before heating them in the skillet. This will help to make them soft and pliable.

Water

2 (10-ounce) bags fresh spinach

1 teaspoon salt

2 tablespoons oil

1 cup chopped onions

9 corn tortilla

1/4 cup chicken broth

About 2/3 cup shredded mozzarella (15 tablespoons)

About 2/3 cup shredded muenster cheese (15 tablespoons)

3/4 cup plus 3 tablespoons Tomatillo Sauce (recipe given)

In a large saucepan, bring about 2 inches water to a boil. Add the spinach and cook about 30 seconds until just wilted. Drain and rinse under cold water.

Drain and carefully squeeze out excess water.

Place spinach on cutting board and chop. Spread out spinach on cutting board into a thin layer. Sprinkle with salt. Use a chef’s knife to chop salt into spinach.

In a skillet over medium-high heat, heat the oil. Add the onions and cook 3 minutes until soft. Add the spinach and cook 2 minutes, stirring, until spinach is dry and tender.

Heat a dry skillet over medium-high heat (cast iron preferred). Quickly dip rim of tortillas in broth and place flat in dry skillet (this may have to be done in batches). Cook just until tortillas are soft and pliable.

Place tortillas on work surface. Top each with about 1/4 cup spinach mixture. Sprinkle each with 1 tablespoon of each type cheese and 1 teaspoon sauce.

Fold half the tortilla over the filling on the other half to form half moons. Lay 3 enchiladas overlapping on each of 4 oven-safe plates.

Top each plate with another 1/4 cup sauce and 2 tablespoons cheese. Place under preheated broiler or in a 350-degree oven until cheese melts. Makes 9 enchiladas; 3 servings.

SAUCE

Tomatillo Sauce

Emilio Dominguez’s tip: By cooking a few of the tomatillos with their skins on they absorb the sourness of the other tomatillos and help mellow the sauce. If you chill this sauce, return it to a blender and puree on high speed before serving.

14 small fresh tomatillos

Water

2 cloves garlic

1/2 jalapeno

1/2 teaspoon salt

1 bunch cilantro (about 2 cups)

Set 3 tomatillos aside with their skins on. Remove the skins from the remaining tomatillos and wash them with warm water. Place all the tomatillos, with and without skins, in a large pot and cover with water. Bring to a boil, reduce heat and simmer about 5 minutes until soft but not breaking apart. Drain (you should have about 2 1/2 cups cooked tomatillos).

Place cooked tomatillos in a bowl of ice water and let sit until chilled. Drain. Remove skins from the 3 tomatillos.

Place well-drained tomatillos in a blender with garlic, jalapeno and salt. Blend on low speed until well combined. With the motor running, add the cilantro through the hole in the lid of the blender. When the cilantro is incorporated, turn the blender speed to high and let run until well mixed and bright green. Serve at room temperature or warm in a saucepan over medium heat. Makes 2 cups.