I use leftovers from the Vegetable Jambalaya, but these are the actual ingredients.
4 large four tortillas (I used 9 small whole wheat tortillas)
3/4 cup grated hard cheese (I used extra sharp cheddar)
2 1/4 oz spinach
2 tbsp olive oil
8 baby corn on the cobs, sliced
1 tbsp frozen peas, thawed
1 red bell pepper, diced
1 carrot, diced
1 leek diced
2 garlic cloves, crushed
1 red chili, chopped
salt and pepper
Sauce: (I used the leftover canned chopped tomatoes, tomato paste, some vegetable stock and garlic salt for the sauce)
1 1/4 seived tomatoes
2 shallots, chopped
1 garlic clove, crushed
1 1/4 cups vegetable stock
1 tsp super fine sugar
1 tsp cayenne pepper
- To make filling, blanche the spinach in a pan of boiling water for 2 minutes. Drain well, pressing out as much excess moisture as possible and chop (oK, I use chopped frozen spinach and thaw it)
- Heat the oil in a skillet over medium heat. Add the baby corn, peas, bell pepper, carrot, leek, garlic and chili, saute, stirring briskly, for 3-4 minutes. Stir in the spinach and season well with salt and pepper.
- Put all the sauce ingredients in a heavy bottomed saucepan and bring to a boil, stirring constantly for 20 minutes until thickened and reduced by a third (I mixed my version in a bowl and stirred well, no cooking).
- Spoon the filling into the tortillas, spinkle a little cheese inside, roll, place in baking dish.
- Once all enchiladas are rolled, spoon sauce on top making sure to cover everything then sprinkle with cheese (I spinkled with cheese and more garlic salt).
- Bake for 20 minutes at 350F.