Enchiladas
1/4 cup oil
1 small green chili
3 tablespoons
ground cumin 2 tablespoons
ground coriander 1/4 teaspoon
asafoetida 1 large can tomato purée
1 small can tomato paste
2 teaspoons
salt 2 teaspoons
sugar 2 cups fresh corn kernels
1 bunch chopped spinach
1 dozen corn tortillas
3 cups ricotta cheese
3 cups grated Monterey Jack cheese
1/2 teaspoon
asafoetida 1 tablespoon
black pepper 2 teaspoons
sugar 1/4 teaspoon
nutmeg 1/2 teaspoon
salt (optional)
1 cup sour cream
Sauce:
Heat oil in saucepan, add chili and fry for 30 seconds. Stir in ground spices frying for 30 seconds longer. Add tomato paste, and stir to soak up the oil and spices. Mix in the tomato purée, salt, and sugar. Simmer for 30 minutes.
Filling:
Steam corn for 8 minutes, add chopped spinach and steam for 3 minutes longer. Drain excess water.
Preheat oven to 350 degrees. Heat oil over high heat. Fry tortillas one at a time for 15 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Place on paper towels on a flat surface to cool. The tortilla should be pliable, not crispy.
In a large bowl mix together ricotta cheese, 2 cups grated cheese, vegetables and seasonings. Place 3 tablespoons filling in a strip down each tortilla. Roll each tortilla and place seam-down in large, oiled baking pan. Cover with sauce and sprinkle with remaining grated cheese. Bake 15 minutes. Top each enchilada with sour cream.
