Spinach White Bean Enchiladas
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 3 enchiladas each
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Calories
63735 kcal
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Course
Others
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Cuisine
American, International, Vegetarian, gluten-free
Spinach White Bean Enchiladas
Description
Spinach White Bean Enchiladas bring together defrosted and drained chopped spinach and white beans mixed with pepper jack cheese and spices into corn tortillas that have been toasted for firmness. The pepper jack sauce is made by sautéing garlic in butter, then melting cream cheese and pepper jack cheese into warm milk, resulting in a creamy and mildly spicy topping. The enchiladas benefit from the combination of creamy cheese, earthy spinach, and soft beans, creating a textural contrast inside tender tortillas. Toasting the tortillas lightly before filling ensures they hold together during baking without becoming overly soft.
The savory filling and spicy, cheesy sauce pair well for a meal that can be served as a vegetarian main dish. Garnishing with fresh chopped cilantro adds brightness and color, enhancing the dish's presentation and flavor. This recipe suits those who enjoy a mild heat with creamy textures in a Mexican-inspired comfort food.
When preparing, be sure to squeeze excess moisture out of the spinach to avoid soggy enchiladas. Using fresh garlic and allowing the sauce to simmer briefly develops flavor depth. The white beans recommended are preferably cannellini or great northern beans for their mild taste and texture. These enchiladas can be assembled ahead and baked shortly before serving.
Ingredients
- 12 inch corn tortillas $1.10
- 4 oz pepper jack cheese $1.00
- 1/2 lb spinach $0.85, frozen, chopped
- 15 oz white bean $1.00, canned
- 1/4 tsp garlic powder $0.02
- 1/2 tsp cumin $0.05
- 1/4 tsp salt $0.02
- black pepper $0.02, freshly cracked
- cilantro $0.13, handful, chopped, fresh, for garnish, optional
PEPPER JACK SAUCE
- 1 Tbsp butter $0.14
- 1 clove garlic $0.08, minced
- 4 oz cream cheese $1.00
- 3/4 cup milk $0.29, whole
- 1/4 tsp salt $0.02
- 4 oz pepper jack cheese $1.00
Instructions
- Toast the tortillas on each side in a dry skillet over medium-low heat until they are a slightly stiff and have browned just a bit on the edges. Stack them on a plate until ready to use. Toasting the tortillas increases the flavor and helps prevent them from cracking. Shred an 8oz. block of pepper jack cheese. Half will be used for the enchilada filling and half will be used for the sauce.
- Defrost the frozen spinach in a microwave or take it out of the freezer before beginning to allow it time to defrost naturally. Squeeze as much moisture out of the thawed spinach as possible. Place the spinach in a large bowl. Rinse and drain the white beans, then add them to the bowl with the spinach. Also add 4oz. of the shredded cheese, garlic powder, cumin, salt, and a little freshly cracked pepper. Stir until the mixture is evenly combined.
- Preheat the oven to 350ºF. Begin preparing the pepper jack sauce by adding the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter for one minute over medium heat. Add the milk and cream cheese to the pot. Stir and heat until the cream cheese has fully melted into the milk and the mixture has thickened slightly. Season with salt. Begin adding the remaining shredded pepper jack, a handful at a time, and stirring it in until fully melted before adding more. Once all the cheese has been melted into the sauce, turn the heat off and allow it to cool slightly.
- Coat the inside of a casserole dish with non-stick spray. Begin filling the toasted tortillas with the spinach and white bean mixture and rolling them closed. Line up the filled tortillas in the casserole dish, seam sides facing down. Choose a casserole dish that fits 12 of the rolled enchiladas snugly to help keep them from unrolling.
- Once the tortillas are filled and in the casserole dish, pour the pepper jack sauce over top. Bake the enchiladas in the preheated oven for 35-40 minutes, or until the edges of the tortillas are brown and the pepper jack sauce is thick and browned on the edges. Sprinkle chopped cilantro over top, if desired.
Notes
- Choose cannellini or great northern beans for best flavor and texture in the filling.
- Squeeze all moisture from thawed spinach to prevent watery enchiladas.
- Toasting tortillas helps prevent cracking and improves texture in the finished dish.
- Fresh minced garlic in the sauce enhances its aroma and richness.
- Use chopped cilantro as a garnish for added freshness and color, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 43 enchiladas each
Amount Per Serving
Calories 63735 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 637.35kcal | 32% |
| Carbohydrates | 68.58g | 23% |
| Protein | 33.53g | 67% |
| Fat | 33.5g | 52% |
| Sodium | 1086.28mg | 45% |
| Fiber | 9.93g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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