Vegetable Enchiladas with Chile Gravy

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 I feel like I've made every combination of enchilada humanly possible.  Chicken, beef, turkey, vegetarian. I love them all.  Up until fairly recently I was a a whole wheat tortilla fan.  They are nice and big and are easy for wrapping enchiladas.

 Now, that I am eating gluten free, I am a corn tortilla fan.  I love the taste better than whole wheat tortillas now.  The only problem.  They make a cruddy enchilada. 

They taste wonderful but they don't wrap well. At. All. I've tried warming them first or getting them slightly damp.  They still end up splitting and breaking when I wrap them. 

I'm a little OCD so the wrapping difficulty used to bother me but I'm completely over it now.  I mean, seriously, does it MATTER if you don't get a nice neat enchilada out of the pan?  No.  What matters is the deliciousness that is inside and on top of the corn tortillas.   

 So clearly you may not get the most beautiful enchilada meal in the world but you will get an enchilada with an awesome creamy vegetarian inside and a super flavorful chile enchilada sauce on top!

Vegetable Enchiladas with Chile Gravy
Adapted from Cinnamon Spice and Everything Nice

Chile Gravy:

2 tablespoons chile powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon dried oregano, crushed between fingertips

2 tbsp vegetable oil

5 cloves garlic, minced

1/4 cup flour

2 cups vegetable or chicken broth

Enchiladas:

bit of olive oil, for sauteing

1 onion, chopped

4 packed cups fresh baby spinach

1 can corn (or about 1 1/2 cups of frozen)

2 cans black beans

10-12 (or more) corn tortillas

1 + 1/2 cups shredded sharp cheddar or Monterrey jack cheese

1/2 cup sour cream

Chile Gravy:

In a small bowl combine all the seasonings: chile powder, cumin, paprika, black pepper, salt and oregano.

Heat the oil over medium-low heat in a large skillet and quickly saute garlic 2 minutes; whisk in flour and cook a few minutes while constantly whisking/stirring. Add all the seasonings and cook 1 minute.

Pour in the chicken broth and whisk until smooth. Turn heat up to medium-high and bring to a boil: reduce heat and slowly simmer about 20-25 minutes, stirring often. Taste and season with additional salt as needed. Meanwhile make the enchiladas.

Enchiladas:

Heat a tablespoon or two of olive oil in a large skillet over medium heat; and onion and cook until translucent. Add spinach and stir until spinach starts to wilt. Remove from heat and add corn, black beans, 3/4 cup of the cheese and the sour cream. Season with salt and pepper. Stir until well combined.

Preheat oven to 400 degrees F. Grease a 9x13 deep-sided casserole pan. Wrap the tortillas in damp paper towels and microwave 1 minute. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and place seam side down in casserole pan.

Pour the chile grave evenly over top. Sprinkle with remaining cheese and top with green onions.

Bake 25 minutes until bubbly all over. Allow to set 5 minutes before serving. Serve with sour cream.