Sunday, September 30, 2012

Corn, Ricotta, and Arugula Enchiladas

You all should know by now that I LOVE enchiladas. So far on the blog I've posted recipes for enchilada casserole, white chicken enchiladas, and vegetarian white chicken enchiladas. This one is kind of like the enchilada casserole but with ricotta cheese and arugula! We had corn and arugula to use from our food share box so this is what I used them for! I got most of this recipe from Naturally Ella but altered a few things here and there. 
  • Enchilada sauce:
    3-4 tbsp vegetable oil
    2 tbs chopped onion (I used red this time)
    15 oz can of tomato sauce or two cups of my roasted tomato puree
    ½ cup water
    4 tbs chili powder
    2 tbs flour
    1 tsp cumin
    1 tsp garlic salt
    1 tsp oregano
    1 tsp cocoa powder
    ¼  tsp cayenne pepper

    1.        Saute onions in vegetable oil until soft.
    2.        Mix in flour and water, cook for about 5 minutes. (it should be a little runnier than a paste, if it’s too thick, add more oil)
    3.        Combine rest of dry ingredients in small bowl.
    4.        Add tomato sauce to flour/onion/oil.
    5.        Add dry ingredients, whisk until well blended.
    6.        Cook for about 5 more minutes.

  • Filling:
  • 2 large (or 3 small/medium) ears sweet corn (cooked)
  • ½ tablespoon olive oil
  • ⅛ teaspoon salt
  • 15 oz. ricotta
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • Handful of arugula or spinach
4-7 tortillas 
Monterrey Jack (or other) cheese for topping
  1. Preheat oven to 375˚.
  2. Carefully remove corn from cob by placing the cob perpendicular to the bottom of a large bowl. Cut downward on the cob. Toss kernels with ½ tablespoon olive oil and ⅛ teaspoon salt. Roast, stirring occasionally, until soft, 15-20 minutes.
  3. In a medium bowl, whip together ricotta, honey, lime juice, and arugula. Once corn is done, stir into ricotta mixture.
  4. Layer tortillas in between a damp towel and either place in the microwave or oven oven for a couple minutes until pliable.
  5. To assemble enchiladas, use and 8×8 pan. Place ⅓ of the enchilada sauce in the bottom of the pan. Next, scoop about 3/4-1 cup corn filling in to the center of the tortillas, roll gently, and place seem side down in the pan. Repeat with remaining tortillas, carefully squeezing the last tortillas in. Pour remaining sauce on top and sprinkle over with your cheese.
  6. Bake enchiladas until lightly browning and bubbly, 20-25 minutes.
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Things I might change next time: I used cilantro in my recipe but kept getting large chunks which were not pleasant to bite into. So that's obviously excluded from this recipe. You may add some in though if you want to, I believe the recipe said 1/4 cup? Also, I might try to make a bit more enchilada sauce next time and maybe put some cheese inside the enchiladas. But this recipe was so good! Definitely a keeper. 

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