all sunday enchiladas

Mexican food. . . the original fusion cuisine, which is why I love it. This is my take on enchiladas. . . feel free to tinker with the ingredients. I called them "all sunday" because it will probably take you a while to make these, but they're worth it!

Serves 3-4

Enchilada Sauce
You can certainly buy a can of enchilada sauce. . . but that's no fun! This sauce recipe make double of what you will need, which is fine, just freeze half of it for the next time.

Saute for five minutes
1/4 cup of olive oil
1 large white onion, coarsely chopped
2 celery ribs, coarsely chopped
3 gloves of garlic, coursely chopped
Add
2 T of chili powder
2 t of oregano
2 T of cumin
3 14.5 oz cans of diced tomatoes
1/2 cup of white wine
2 T of honey
2 bay leaves
2-4 Chipotle peppers in adobo sauce*

Cook for about thirty minutes. Let cool and discard bay leaves. Process or blend, or don't if you like it super chunky.

*Note: For those whose only experience with these peppers are the chipotle mayonanaise at Subway. . . These peppers are intense! More habanero than jalepano. You can get a can of these in your "ethnic" food aisle. I would recommend using half of the can and then freezing the rest for the next time you make chili.

For Filling:

Saute until browned, being careful not to cook entirely (or they'll fall apart in the filling)
1 T of olive oil
1/2 medium sweet potato, cut into small chunks, perhaps 1/4"
Remove from pan. In same pan, saute for ten minutes
1/2 yellow onion
1/2 package of Trader Joe's Soy Chorizo (one casing) or a cup of canned black beans
1/2 Cup of white wine
Let cool and add to mixing bowl with sweet potato.
Thaw out
1/2 cup of frozen corn
Add to chorizo mixture. Defrost
10 oz Frozen spinach, or fresh spinach that's been wilted in pan with garlic and olive oil
Chop up spinach and add to chorizo mixture. Whenever mixture has cooled, add
1 cup of Monterray Jack cheese, or cojita cheese


To Ensemble Enchiladas:

Preheat oven to 375.
If you want your enchiladas to fit perfectly like mine, then find a 8x12" pan. Put a ladleful of sauce on the bottom of the pan.
Take out
Ten corn tortillas
Microwave for 30 seconds three at a time. Let cool for ten second, then dip each in sauce to make more pliable and fill with a large spoonful of the mixture.
Whenever all enchiladas are in the pan, top with the rest of the sauce and
1/4 cup of Monterrey Jack cheese
1/4 cup of Cheddar Cheese
Bake for 30 minutes, or until cheese is bubbly.

Top with (what else?)
Sour Cream
Avocado
Fresh Cilantro