MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indian Enchiladas
Categories: Asian, Potatoes, Vegetables, Curry, Cheese
Yield: 8 Servings

Cooking spray
1/2 tb Oil
1 md Potato; peeled, in 1/4"
- cubes
1 md Onion; chopped
1/4 ts Salt
16 oz Bag chopped spinach;
- defrosted
1 1/2 c Coconut milk
2 ts Curry powder
6 oz Queso blanco or feta; in
1/2 " cubes
8 (8") flour tortillas
2 ts Cornstarch
1 1/2 oz Shredded Monterey Jack
2 tb Fine chopped cilantro

Preheat the oven to 375ºF/190ºC.

Spray a 9" by 13" baking dish with cooking spray and set
aside. Heat oil in a large skillet over high heat; add
potato, onion and salt and cook, stirring occasionally,
until onion is soft and translucent, about 8 minutes. Stir
in spinach, 1/2 cup coconut milk and curry powder and
saute 2 minutes. Remove from heat and gently fold in queso
blanco or feta.

Lay a tortilla on a clean surface. Scoop 1 loosely packed
cup filling mixture into center of tortilla. Fold in
sides, top and bottom and place tortilla, seam side down,
in prepared baking dish. Repeat with remaining tortillas,
packing them tightly. (You may need to put a clean bowl or
plate on top of the first few to hold them in place.)

In a small bowl, whisk together remaining coconut milk and
cornstarch; stir in Monterey Jack and pour mixture over
enchiladas.

Bake 30 minutes, or until golden brown. Remove from oven
and let sit 3 minutes; garnish with cilantro.

Fitness | April 2015

MM Format by Dave Drum - 15 April 2015

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