Recipe Source: foodhero.org
Preheat oven to 375 degrees.
Drain all excess moisture from thawed spinach.
In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.
Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.
Fill tortillas with spinach mixture. Roll up tightly and place seam side down in the baking dish.
Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.
Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly. Serve warm.
Refrigerate leftovers within 2 hours
Make your own enchilada sauce!
¼ cup tomato paste
¼ cup flour
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
1/8 teaspoon pepper
3 cups low sodium vegetable broth
Printed from EastTexasFoodBank.org