Ok, enchilada with chili and vegan slaw of awesomeness. It’s a complete meal.
For the enchiladas:
Preheat oven to 400.
Saute 1 onion and 2-3 garlic cloves with about 3 cups of spinach (I used frozen). Meanwhile, boil and mash two smallish potatoes. Season with salt and pepper.
For the enchilada sauce: blend together 1 can (small) chilies in adobo sauce, 3 cups of water, 4 garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp sugar, 1 TBL vinegar, salt and pepper. Blend until very smooth. Then blend in 2 TBL cornstarch.
Pour 1/2 inch of sauce into a large baking dish (9 x 12 is good). Then roll your enchiladas, this should make about 10 with small corn tortillas. Pour additional sauce on top. Bake about 15-20 minutes or until crisp.