nutritional information

Per Serving:

  • Calories: 368
  • Protein: 11 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 66 g
  • Cholesterol: 0 mg
  • Sodium: 375 mg
  • Fiber: 10 g
  • Sugar: 9 g
Vegan Gluten-Free

Stanford Inn Enchilada

Serves 4

This recipe makes an extra 1 1/2 cups of Salsa Cruda; try it on tempeh or polenta.
Chipotle Salsa
  • 1 Tbs. olive oil
  • 1 small yellow onion, diced (1 cup)
  • 1 ½ cloves garlic, minced (1 ½ tsp.)
  • 1 Tbs. dried oregano, chopped
  • 2 tsp. ground chipotle chile powder
  • 1 ½ tsp. Sucanat natural cane sugar
  • 1 tsp. ground black pepper
  • 1 14.5-oz. can diced tomatoes
Salsa Cruda
  • 1 ½ lb. Roma tomatoes, diced (4 cups)
  • 1 small red onion, diced (¾ cup)
  • ½ cup chopped cilantro
  • 2 Tbs. lime juice
  • 1 ½ tsp. minced jalapeño chile
  • ⅔ cup quinoa
  • 12 oz. fresh spinach leaves, rinsed
  • 8 6-inch corn tortillas

1. To make Chipotle Salsa: Heat oil in saucepan over medium heat. Add onion; sauté 5 to 7 minutes, or until translucent. Add garlic; sauté 2 minutes. Add oregano, chipotle chile powder, sugar, and pepper; sauté 2 minutes more. Stir in tomatoes and 3/4 cup water; reduce heat to medium-low. Simmer 20 minutes. Remove from heat, and purée until smooth in blender or food processor.

2. To make Salsa Cruda: Combine all ingredients in large bowl. Season with salt and pepper, if desired. Set aside.

3. To make Enchiladas: Bring quinoa and 1 1/3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.

4. Steam spinach in large skillet 3 to 4 minutes, or until wilted but still bright green. Drain excess liquid; keep warm.

5. Bring Chipotle Salsa to a simmer in skillet over medium-low heat. Dip tortillas, one at time, into Chipotle Salsa, turning to coat. Leave in skillet 3 minutes to soak. Cool slightly.

6. Set 1 tortilla on work surface; fill with 1/4 cup each quinoa and spinach; roll up. Repeat with remaining tortillas, quinoa, and spinach. To serve, place 2 Enchiladas on each plate; top with 1/4 cup Chipotle Salsa and 1/4 cup Salsa Cruda.

May/June 2010 p.70

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We really liked this recipe. The enchiladas are light, yet satisfying. The flavors of the Salsa Cruda and the Chipotle Salsa combine for a bright and tangy addition. I reduced the amount of onion by half in both salsas because my family does not like a lot of onion. I also made only half the amount of Salsa Cruda and it was plenty. We tried both flour & corn tortillas. The flour gives more texture, but I preferred the flavor of the corn with these ingredients.

nadia smith - 2013-01-02 01:56:23

This was delicious. I used a whole chipotle in adobo instead of chipotle powder, and added some sauteed minced mushrooms to the spinach. Otherwise made as is. I would double the tomato sauce next time and half the salsa cruda next time.

Angie - 2011-03-04 22:40:08

WOW this was too spicy for me! The chipotle chili powder amount called for, I think I would halve it next time. I do not like spicy food very much. My husband loved it, though. Otherwise a great recipe. We would swap the corn tortillas for flour, though- maybe not as healthy but we like the texture better and they don't rip as easily.

Erika - 2011-12-17 08:54:23