As I have mentioned five thousand times before, during university I worked at a Mexican restaurant named Feleena’s in Ottawa.
The restaurant was like family to me. I have such fond memories of the people, staff and food – ESPECIALLY the food. I still crave it from time to time and don’t return to visit often enough.
I had many favourite dishes on the Feleena’s menu (which you can see by visiting their Facebook page), but my all-time favourite was definitely the vegetarian enchiladas.
One would think vegetarian enchiladas would just be cheese enchiladas, but these were much more than that – they were stuffed with ricotta and spinach and topped with a mouth-watering cilantro cream sauce. Mind = blown.
I decided to try to re-create the dish. I knew I could easily phone up the chef and ask how it’s done, but that would be too easy. I wanted to figure it out myself!
What I came up with wasn’t exactly the same as the Feleena’s version, but it was super close and just as delicious!
- 8 tortillas
- 8 oz sour cream
- 1 can cream of chicken soup
- ¼ cup milk
- 1 Tbsp fresh chopped cilantro
- 1 package frozen spinach
- 1 tbsp chopped canned jalapenos
- salt & pepper, to taste
- 2 cups shredded cheese (I used marble)
- 1.5 cups ricotta
- In a saucepan, mix together sour cream, soup, milk and cilantro. Heat, stirring constantly, and set aside. Thaw spinach and squeeze to take out all liquid. Mix with ricotta, jalapenos, half the shredded cheese and a pinch of salt and pepper. Fill each tortilla with a few spoonfuls of the spinach mixture. Roll tortillas up and place seam side down in a greased cooking dish (I used 9x13). Pour the cream sauce over the enchiladas and top with remaining cheese. Bake at 350 degrees for 25-30 minutes until golden.