Ingredients
Prep
- 15 oz canned white beans
- 8 oz frozen chopped spinach
- 1 C shredded Monterrey jack cheese
- 1/4 C fresh cilantro chopped
- 2 t minced garlic
- 12 corn tortillas
- 1 C shredded Monterrey jack cheese
- 4 oz cream cheese
- 3/4 C milk
- 1 t minced garlic
On Cooking Day
- 6 C salad greens
Instructions
To Assemble
- Drain and rinse beans and add to large bowl.
- Drain thawed spinach and squeeze dry. Add to beans in bowl.
- Add next 3 ingredients and mix well.
- Scoop evenly onto each tortilla, roll up and add to 9x13 baking dish sprayed with non stick spray. Cover with foil.
- Mix last 4 ingredients in a medium bowl with lid. Store in refrigerator until cook day.
To Cook
- Uncover enchiladas, melt sauce in microwave, stir well and pour over enchiladas.
- Bake covered in 375 degree oven for 35-45 minutes.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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*add 2 C shredded cooked chicken if desired.
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