Black Bean Cheese Enchiladas with Green Sauce

Cheesy, wholesome goodness that is sure to be a hit with anyone!

Black Bean Cheese Enchiladas with Green Sauce
Black Bean Cheese Enchiladas with Green Sauce

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • Green Sauce:

  • 1

    whole 10 oz package frozen chopped spinach

  • 1

    Tbsp butter

  • 1

    Tbsp all purpose flour (or more)

  • 1

    cup whipping cream

  • 1

    cup milk

  • 6

    Tbsp chopped fresh cilantro

  • 3

    green onions (or leek & purple onion)

  • 1/2

    4oz can diced green chilies, drained

  • 1 3/4

    tsp ground cumin

  • 1 1/2

    tsp ground coriander

  • 1/4

    tsp dried crushed red pepper (or chili powder)

  • Enchiladas:

  • 1/2

    cup vegetable oil

  • 8

    10-inch tortillas (ancient grains)

  • 2

    cups grated cheddar cheese (or less)

  • 1

    cup monterey jack cheese

  • 1/2

    cup onion, finely chopped

  • 1

    Tbsp fresh cilantro, chopped

  • 1

    can black beans, drained, rinsed, & partially mashed

  • 1

    cup cooked diced chicken (optional)

  • Topping:

  • 1

    cup grated cheddar cheese

  • 1/2

    cup sour cream

  • Green sauce

Directions

For Green Sauce: Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour & stir mixture 2 mins; do not brown. Gradually whisk in whipping cream & milk. Simmer until thickened (~5 mins). Stir in spinach, cilantro, green onions, chilies, cumin, coriander & red pepper & puree until almost smooth. Season with salt & pepper. (Can be prepared 1 day ahead. cover & refrigerate. bring to room temp b4 using) For Enchiladas: Heat oil in heavy skillet over medium-high heat. Briefly dip each tortilla in oil to soften (~ 15 secs per side). Transfer to paper towels & drain. Combine cheeses in large bowl & set aside. Combine onion, cilantro & black beans in small bowl. Place 1/3 cup cheese mixture in center of 1 tortilla. Spoon 2 Tbsp onion & bean mixture over. Roll up tortilla & place seam side down in large glass baking dish (9X11). Repeat with remaining tortillas. (Can be made 1 day ahead. Cover & chill.) Preheat oven to 375 degrees. Stir sour cream into green sauce & pour over enchiladas. Sprinkle with cheese. Bake until cheese melts & enchiladas are heated through (~30 minutes).

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