To continue my cheesy day, I decided I wanted some cheese and onion enchiladas. I found a really cool recipe that a White House chef supposedly made pretty often for the Clintons. I modified it a bit and managed to sneak in some baby spinach.
Ingredients (12 small enchiladas)
8oz pepper jack cheese, shredded
8oz cheddar cheese, shredded
2oz queso asadero
splash olive oil
1 yellow onion, chopped roughly
2 tsp coriander
1 tbsp cumin
1/2 tsp cayenne pepper, or to taste
12 corn tortillas (mine were about 7in in diameter)
3 handfuls baby spinach
for the sauce:
splash olive oil
1/2 yellow onion, diced
1 jalapeño, diced
1 1/4 tbsp garlic, or to taste
1/2 tbsp chipotle chile in adobo
1 cup roasted tomato
1 1/2 cups water
2 tsp cumin
1 tsp coriander
1/2 tsp oregano
1/2 tsp cinnamon
You can find the chipotle chile in adobo in the Mexican section of your grocery store! It comes in a little can. For the roasted tomatoes I just bought Hunt’s fire-roasted tomatoes and used the leftovers in my cheese dip.
First, break out the chopping board. Roughly chop an entire onion, then finely dice half of an onion. This video could be really helpful.
If you are making black beans too, roughly chop the remaining half of your second onion and 1/4 a bell pepper while you’re at it.
Chop the jalapeño, but cut it in half first and clean out all the seeds unless you want the sauce to be very spicy.
In a 2 quart saucepan, sautee the finely diced 1/2 onion in a little bit of olive oil over medium heat. Let it cook for about 4 minutes.
Add the jalapeño and 1 1/4 tbsp garlic. Let this cook for 2 more minutes.
Add the water, tomatoes, 1/2 tbsp chipotle pepper, 2 tsp cumin, 1 tsp coriander, 1/2 tsp oregano, and 1/2 tsp cinnamon.
Cover and let simmer for 15 minutes while you work on the filling for the enchiladas.
First, preheat the oven to 350F.
Sautee your roughly chopped yellow onion in olive oil over medium heat until tender and slightly browned. This should take about 6 minutes.
While they are cooking, mix together 6 oz of the pepper jack, 6 oz of the cheddar, and the queso asadero in a medium-sized bowl.
Once the onions are browned, add the 2 tsp coriander, 1 tbsp cumin, and 1/2 tsp cayenne pepper to the onions.
Mix them in with the cheese.
Wipe out the onion pan and use it to warm up each tortilla so it will be easy to bend. Fill each tortilla with as much stuffing as will fit. I got about 3/4 cup in each.
Line the filled tortillas in a pan, with the fold face-down so they stay rolled.
Chop up the 3 handfuls of baby spinach into relatively small pieces.
Sprinkle this over the top of the filled tortillas.
On top of the spinach pour sauce and sprinkle the remaining cheese.
Bake this in your 350F oven for 18 minutes. Delicious!