- 2 cups Enchilada Sauce
- 3 ounce fresh baby spinach
- 15 ounce can black beans , drained and rinsed
- 3/4 cup frozen corn kernels thawed
- 1 1/2 cups shredded chicken , **see note
- 1/3 cup cilantro , coarsely chopped
- 2 teaspoon cumin
- 4 cups Mexican cheese blend , shredded
- 8 medium whole wheat tortillas
- 1 cup sour cream
- Heat 1 tablespoon extra virgin olive oil in a medium skillet. Add spinach and continue to toss until it wilts and reduces (approximately 1 minute). Remove and spoon ingredients to a large mixing bowl.
- Add black beans through cumin to wilted spinach. Add 3 cups shredded Mexican cheese blend.
- Preheat oven to 375 degrees and set up a work area to roll your enchiladas. These work best in a baking dish with high sides that they will fit snugly into. This recipe makes 8, however they are plump suckers, so a regular 9×13 baking dish will only hold 6. I suggest working out the logistics before you start rolling.
- Spoon a very small amount of sauce into the bottom of each baking dish to prevent sticking. Just enough to lightly cover the surface. Lay out a medium whole wheat tortilla on your work surface. Measure out approximately 1/2-3/4 cup filling. Enough to make it a stuffed enchilada, but little enough that you will be able to roll it with both ends overlapping to secure it.
- Continue with remaining tortillas, fitting them snugly into the baking dish(s) of choice. Evenly pour sauce over the tops. Any exposed tortilla will get brittle and dried out while cooking. Depending on the size you may not need all of the sauce. You want enough to cover, but not to pool at the bottom.
- Top enchiladas with remaining 1 cup of shredded Mexican cheese blend. Place in oven for 20 minutes.
- Remove and allow to cool for 3-5 minutes before using a large spatula to serve. Top with a dollop of sour cream. Enjoy!
- If you’ve tried this recipe, please come back and let us know how it was!
This article and recipe adapted from this site
Spinach and Chicken Enchiladas