Spinach White Bean Enchiladas
Ingredients
The enchiladas
-
12
pieces
corn tortillas
-
4
oz
pepper jack cheese
-
½
lb
frozen chopped spinach
-
15
oz
can white beans
-
¼
tsp
garlic powder
-
½
tsp
cumin
-
¼
tsp
salt
-
to taste
none
freshly cracked pepper
-
handful
none
fresh chopped cilantro for garnish (optional)
The sauce
-
1
Tbsp
butter
-
1
clove
garlic, minced
-
4
oz
cream cheese
-
¾
cup
whole milk
-
¼
tsp
salt
-
4
oz
pepper jack cheese
Instructions
- Toast the corn tortillas in a dry skillet until slightly stiff and browned on the edges.
- Shred half of the pepper jack cheese for the filling and the other half for the sauce.
- Defrost the frozen spinach and squeeze out excess moisture, then mix with the white beans, shredded cheese, garlic powder, cumin, salt, and pepper.
- Preheat the oven to 350ºF and prepare the pepper jack sauce by sautéing garlic in butter, then adding milk and cream cheese until melted.
- Incorporate the remaining shredded pepper jack into the sauce until fully melted.
- Fill the tortillas with the spinach and white bean mixture, roll them up, and place them seam-side down in a greased casserole dish.
- Pour the pepper jack sauce over the enchiladas and bake for 35-40 minutes until the edges are brown and the sauce is thickened.
- Garnish with chopped cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
637
Total fat
33.5g
Total carbohydrates
68.58g
Total protein
33.53g
Sodium
1086mg
Cholesterol
0mg
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