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Spinach and White Bean Enchiladas – CE

Spinach and White Bean Enchiladas - CE
green salad
Spinach and White Bean Enchiladas - CE
green salad

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
  1. Drain and rinse beans and add to large bowl.
  2. Drain thawed spinach and squeeze dry. Add to beans in bowl.
  3. Add next 3 ingredients and mix well.
  4. Scoop evenly onto each tortilla, roll up and add to 9x13 baking dish sprayed with non stick spray. Cover with foil.
  5. Mix last 4 ingredients in a medium bowl with lid. Store in refrigerator until cook day.
To Cook
  1. Uncover enchiladas, melt sauce in microwave, stir well and pour over enchiladas.
  2. Bake covered in 375 degree oven for 35-45 minutes.
  3. Serve with salad.

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
  1. Drain and rinse beans and add to large bowl.
  2. Drain thawed spinach and squeeze dry. Add to beans in bowl.
  3. Add next 3 ingredients and mix well.
  4. Scoop evenly onto each tortilla, roll up and add to 9x13 baking dish sprayed with non stick spray. Cover with foil.
  5. Mix last 4 ingredients in a medium bowl with lid. Store in refrigerator until cook day.
To Cook
  1. Uncover enchiladas, melt sauce in microwave, stir well and pour over enchiladas.
  2. Bake covered in 375 degree oven for 35-45 minutes.
  3. Serve with salad.

*add 2 C shredded cooked chicken if desired.
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