To state my significant other and I adore Mexican sustenance would be putting it mildly. Give this young lady an immense bowl of guacamole and a quesadilla and I'm an upbeat camper. While we do appreciate the infrequent Mexican night out at a neighborhood café, I for the most part attempt to carry the party to our own kitchen to give our preferred Mexican dishes a solid makeover.
One of my preferred things on the menu are enchiladas. Covered in sauce and cheddar, they are constantly soggy and scrumptious. Beside the standard taco, enchiladas were one of the principal Mexican-themed dishes I made my better half and we've been getting a charge out of them from that point onward!
While we do have a shared love for Mexican flavors, my better half and I differ on how we best like these enchiladas. My better half inclines toward them with destroyed chicken and I like them without it to get significantly more veggie goodness in each nibble.
- For the sauce:
- 2 Tablespoons olive oil
- 2 Tablespoons flour
- 1 cup vegetable stock or broth
- 1 cup salsa verde
- 1/2 cup Greek yogurt, optional (recommended for creaminess!)
- 1/4 cup cilantro, chopped
- For the enchiladas:
- 1 Tablespoon olive oil
- 15 oz. can black beans, drained and rinsed
- 1 1/2 cup corn (canned or frozen)
- 8 oz. fresh spinach (you could also buy frozen spinach and thaw, skipping the saute step)
- 6 green onions, chopped
- 1/3 cup cilantro, chopped
- 1 Tablespoon cumin
- 8–10 large corn or whole-wheat tortillas
- Preheat oven to 375 degrees.
- To make the sauce, heat olive oil over medium heat in a small saucepan. Add flour and whisk for 1 minute. Add vegetable stock and whisk until well combined and the mixture begins to simmer and thicken up. Take the saucepan off of the heat and stir in salsa verde, Greek yogurt and cilantro.
- To make the enchiladas, heat a skillet over medium heat. Add olive oil and spinach, tossing until the spinach is just wilted.
- In a mixing bowl, add black beans, corn, sauteed spinach, green onion, cilantro and cumin; stir to combine. Add 1/2 cup cheese, mixing until well incorporated.
- In the bottom of a greased casserole dish, ladle 1 cup of enchilada sauce in the bottom. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish. Repeat until all of the filling has been used. Make sure the enchiladas are packed tightly to prevent them from falling apart when baked. Top with remaining enchilada sauce and 1 cup of cheese.
- Bake for 20 minutes until the cheese is bubbly and slightly golden brown. Remove from the oven and let cool for 10 minutes.
- Garnish with leftover cilantro and enjoy!
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