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Spinach and White Bean Enchiladas
Serves 12 enchiladas
Simply delicious and easy to prepare.
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Ingredients:
| 12 corn tortillas, 6-inch variety |
| 4 oz shredded Pepper Jack cheese |
| 1/2 lb frozen chopped spinach |
| 1 can white beans, 15 oz. |
| 1/2 teaspoon cumin |
| 1/4 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1/4 teaspoon garlic powder |
| For Pepper Jack Sauce: |
| 1 clove garlic, minced |
| 1 tablespoon butter |
| 4 oz cream cheese |
| 3/4 cup whole milk |
| 1/4 teaspoon salt |
| 4 oz shredded Pepper Jack cheese |
Directions:
- Toast both sides of the tortillas until slightly browned. Transfer to a plate.
- Defrost the frozen spinach and squeeze out excess moisture. Place the spinach in a large bowl. Rinse and drain the white beans. Add the beans to the bowl. Followed by the shredded Pepper Jack cheese, cumin, salt, black pepper, and garlic powder. Stir to mix. Set aside.
- Preheat the oven to 350° F.
- Add the garlic and butter to a small sauce pot. Saute over medium heat for one minute. Then add the cream cheese and whole milk. Stir until the cream cheese has fully melted. Season with salt, then add the shredded Pepper Jack and stir until fully melted. Turn off the heat.
- Coat the inside of a casserole dish with cooking spray. Fill each tortilla with the spinach and white bean mixture and roll closed. Arrange the enchiladas seam side down in the casserole dish.
- Pour the Pepper Jack sauce over top. Place the casserole dish into the oven to bake for 35-40 minutes.
- Remove the casserole dish from the oven. Transfer enchiladas to serving plates. Enjoy!
| Course: | Dinner |
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