Enchiladas
Prep Time: 10 minutes

Ingredients

sauce
1/4 cup�oil
1 �small green chili
3 tablespoons�ground cumin
2 tablespoons�ground coriander
1/4 teaspoon�asafoetida
1 �large can tomato pur�e
1 �small can tomato paste
2 teaspoons�salt
2 teaspoons�sugar

Filling
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

Directions

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.

Ease of preparation: Moderate

Preparation time: 10 min

Cook time: 90 min

Servings: 4