Vegetarian Enchiladas with Creamy Green Chile Sauce


Vegetarian Enchiladas

This is one of my go-to recipes for an after work dinner. This recipe shows up in my week night rotation more often than not, and I never tire of it. You can serve this no-fuss style, all by itself—or with toppings such as cilantro, lime slices and/or avocado. I usually serve it just as it is, with a side of fresh mixed greens. This is one of those recipes that is even better reheated for lunch the next day. 

10 flour tortillas
10 oz package chopped spinach
15 oz can black beans, rinsed
14.5 oz can diced tomatoes with green chiles and spices, drained
¾ cup scallions, chopped
19 oz can green chile enchilada sauce
8 oz sour cream
3 cups shredded cheese (mixture of your choice of cheeses, some examples—Queso Quesadilla, Asadero, Queso Gallego, Manchego, Cheddar, Colby, Monterey Jack.)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper

Method: Add spinach to a bowl with beans, tomatoes, 75% of the scallions, garlic, onion powder, salt and pepper to taste. (If your are using frozen spinach, defrost and press as much water as you can from spinach.) Set aside. Mix together the sour cream and green chile enchilada sauce in a large bowl. Spread about 1/3 of the sauce mixture into a glass baking dish. On a cutting board, place a tortilla and top with some of the spinach mixture and a small amount of cheese. Roll and then place into dish, seam side down. Repeat until the dish is full. Spread the rest of the sauce on top of the enchiladas and top with the remaining cheese and scallions. Bake for about 30 minutes at 400 degrees. Let rest before serving.