This is another recipe from ‘Mexican Food Made Simple‘ by Thomasina Miers, which has quickly become one of my favourite recipe books. You’ll need to make some roast tomato sauce for these enchiladas, which takes a little while but will be worth the effort! We altered the quantities to make this for two, but I’ve put the original quantities here. Again, I must apologise for the not-so-brilliant photo here – at least the clocks go back this weekend and nights will soon get lighter for taking good food photos! 🙂
Ingredients (serves 4-6)
1 quantity of roast tomato sauce (see link above)
200ml stock (we used vegetable stock)
1/2 teaspoon ground cinnamon
Sea salt and black pepper
30g pine nuts
475g frozen spinach, defrosted and drained (we used a bag of fresh spinach)
1/2 teaspoon freshly grated nutmeg
6 corn tortillas
4-5 tablespoons sour cream
80g Cheddar cheese, grated
1. Preheat the oven 180C/350F/gas mark 4. Heat up the tomato sauce with the stock and ground cinnamon and check the seasoning.
2. Toast the pine nuts in a frying pan and then set aside on a plate. In the same pan, add 1 tablespoon of olive oil and add the raisins. Cook for 2 minutes until they plump up. Add the spinach, pine nuts, nutmeg, salt and pepper and cook for a couple of minutes. Remove from the heat and add the ricotta.
3. Spoon two tablespoonfuls of the spinach mixture onto the centre of each tortilla and roll. Cover the base of an ovenproof dish with a few spoonfuls of the tomato sauce and place the rolled tortillas on top, seam side down. Pour over the remaining tomato sauce.
4. Spoon the sour cream on top and sprinkle with the cheese. Bake for 30 minutes or until the cheese has melted and the sauce is bubbling.