4 strips of bacon, cooked and chopped (grease reserved)
2 onions, sliced
6 garlic cloves, minced
1-2 can(s) of green chiles, chopped
1 large container of fresh baby spinach
1 10 oz. bag of frozen spinach, thawed and squeezed dry
a few splashes of lime juice, to taste
4 cups of pepper jack cheese, divided and shredded (2 cups for the assembly, 2 cups for the topping)
1 cup of Monterey jack cheese, shredded (for the sauce)
2 cup of milk
2-3 tablespoons flour
2 tablespoons butter
1 teaspoon dried oregano
2 teaspoons of cumin
1 small can (or jar) of salsa verde
2 cups chopped, fresh cilantro, divided
salt and pepper to taste
For filling: Cook
bacon in a non-stick skillet until crispy. Remove the bacon to a
cutting board, while reserving half of the bacon grease in the pan
(discard the rest of the grease or save in the fridge for another
application). Chop the bacon and set aside. Heat the remaining grease
over medium-high heat. Add onions and cook until soft and translucent.
Add garlic and cook for an additional minute or until fragrant. Add
fresh spinach and cook until completely wilted. Add prepared frozen
spinach and saute until well combined and any additional moisture is
cooked off. Season with salt and pepper and a few splashes of lime
juice to taste. Add in chopped bacon and mix thoroughly. Set aside.
For Sauce: Melt
butter in a medium sauce pan over medium-high heat. Sprinkle AP flour
over butter and combine with a whisk until flour/butter mixture looks
like coarse meal. Cook for 3-5 minutes to get all the raw flour taste
cooked out (your making a basic roux here). Add in oregano and cumin.
Mix with whisk and cook until spices are fragrant; an additional minute
or so. Add in green chiles and salsa verde, stir to combine. Add in
milk while continually whisking. Bring to a boil, while whisking, then
reduce heat. mixture should start to thicken into a sauce consistency.
Remove from heat and mix in 1 cup of Monterrey jack cheese. Whisk
until melted and combined. Season with salt and pepper and a few
splashes of lime juice to taste. Add in fresh, chopped cilantro stir to
combine. Cover and set aside.
For Assembly: Preheat oven
to 375 degrees. Spray 9 x 13 casserole dish with cooking spray and set
aside. Spread some of the prepared sauce on the bottom of the pan. Use a
tablespoon or two of the spinach/bacon filling and a big pinch of the
shredded pepper jack cheese and place in the middle of a corn tortilla.
Roll tortilla around cheese and filling and place seam side down in
prepared casserole dish. (You will use 2 cups of the pepper jack total
in this application.) Repeat as needed, until pan is filled. Add any
leftover filling and cheese around the edges of the rolled enchiladas
(or make an additional pan to freeze). Top rolled enchiladas with
remaining sauce. Top with remaining 2 cups of pepper jack cheese,
sprinkled on top. Bake for 30 minutes, until top is browned and bubbly.
Remove from oven and let rest for 5-10 minutes. Cut and serve.
bacon recipe source: Jen Bowman, Notes from the Table, March 13, 2012