spinach enchiladas

Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.

Chicken, Black Bean, and Spinach Enchiladas with Tomatillo Enchilada Sauce

Boneless, Skinless Chicken Breasts,

Black Beans,

Baby Spinach, chopped

Salt and Pepper,

Monterrey Jack Cheese, grated

Corn Tortillas

Canola Oil

Jalapenos,

Onion,

Cilantro Leaves, packed

Garlic

Salt

Pepper

Butter

All-Purpose Flour

Chicken Broth

Sour Cream

Salt,

Black Pepper

Place tomatillos in a medium sized sauce pan.

Cover with hot water and bring to a...

Cover with hot water and bring to a boil. Simmer for 5 minutes.

Remove tomatillos from water and place in a...

Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.

Process until smooth.

Test for heat and add the remaining half...

Test for heat and add the remaining half of the jalapeno if desired. Set aside.

Melt the butter in a skillet over medium...

Melt the butter in a skillet over medium high heat.

Add 1 clove of minced garlic. Add the...

Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

Slowly whisk the broth into the flour mixture.

Stir in the sour cream, whisking if necessary...

Stir in the sour cream, whisking if necessary to remove any lumps.

Simmer until sauce is thickened.

Season with salt and pepper. Set aside.

Steam the tortillas using a tortilla warmer. If you...

Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.

Preheat oven to 375 degrees F.

Spread 1/4 cup of the Tomatillo Sauce on...

Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.

Combine the chicken, spinach, salt, pepper and shredded...

Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.

Add the beans and carefully stir in so...

Add the beans and carefully stir in so as not to mash up the beans.

One by one, fill a tortilla with a...

One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.

Roll the tortilla, placing the seam side down...

Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.

Drizzle sour cream sauce on top, followed by...

Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.

Cover with foil and bake at 375 degrees...

Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.

https://mediavine-res.cloudinary.com/video/upload/i0n4fzrhbg1zmsxo2aib.mp4

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!

CROCK POT MEXICAN CHICKEN

Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing homemade enchilada sauce!

Black Bean Spinach Enchiladas

vegetable broth

tomato paste

all-purpose flour (I use GF all-purpose)

olive oil

cumin

garlic powder

onion powder

chili powder

Salt/pepper

black beans

corn (I used frozen, thawed)

baby spinach

green onions (thinly sliced)

cilantro (chopped)

vegan cheese shreds (or sub nutritional yeast to taste)

flour tortillas (or GF tortillas or corn tortillas)

In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder.&nbsp;Cook 1 minute, whisking.

Whisk in broth, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

MAKE THE SAUCE:

Sauté the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.

In a large bowl, combine black beans, 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.

Preheat oven to 375°F (190°C).

In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.

Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.

MAKE THE ENCHILADAS:

These Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner!

Spinach Enchiladas

box frozen chopped spinach

yellow onion, (diced)

mushrooms

coarse kosher salt

black pepper

Mexican blend shredded cheese

enchilada sauce

corn tortillas

cotija cheese

Preheat oven to 350°F.

Thaw frozen spinach in microwave by heating for 2 to 3 minutes. Ring out as much water as possible.

Heat large skillet with olive oil over medium-high heat.

Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize.

Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down.

Warm corn tortillas in the microwave in 30 seconds until soft and pliable.

In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the spinach mixture into a warm tortilla. Top mixture with a sprinkle of shredded cheese and roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.

Pour the red enchilada sauce evenly on top of the enchiladas. Top with remaining shredded cheese.

Bake for 20 minutes or until cheese starts to bubble.

Serve with chopped cilantro, onions and cotija cheese.

Satisfying enchiladas with black beans, spinach, and sweet corn. Topped with a delicious Mexican-inspired homemade enchilada sauce!

sweet corn (I use canned or frozen & thawed)

vegan cheese shreds (or nutritional yeast to taste)

In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.

Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.

In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.

My first time making enchiladas and they were so good! Do you have a recipe for green enchilada sauce?

So so good! My husband dislikes beans and spinach… and LOVES! Been making this for years, definitely my go to!

I’ve been making these for years! Absolutely delicious. Thank you!

I’ve been making this recipe for a few years now and absolutely love it! I introduced this recipe to my partner while we are transitioning to a plant based lifestyle and he loves and requests this recipe all the time! He comes from a family of eating steak and other meats every day but this is a recipe that has won him over to eat better for his health! Thank you so much 😊

I was thinking about adding zucchini today! Maybe I’ll try it. Thanks for the suggestion.

Literally one of my fav meals ever!

I always make two pans and freeze one. I put the “cheese” right on them (don’t put any inside) and they cook amazingly. 

Last spring I was cleaning out my freezer and found a pan. I thought it was an extra lasagna I had made I took it out to defrost to make later that night. To my great surprise it was my fav enchiladas!  I won’t lie, they had been in the freezer for at least 9 months maybe longer. And they were perfect still. I store everything in glass. And think I had foil on the top which is why I couldn’t see what it was lol. 

Make this dish. You will not be disappointed! The red sauce is hands down best I’ve ever had!

Note: I make a couple alterations. I don’t eat corn, I used siete tortillas, used namaste gf flour. And I used a different homemade cheese sauce.

Just a FYI…. Can also look into Seite products that offer Gf versions of tortillas made with either cassava, chickpea  or almond flours.  I’ve been avoiding corn as it caused me issues and can be problematic with gut issues or healing gut issues. Seite company offers grain free options!  
 https://sietefoods.com/collections/tortillas-taco-shells

By far the best enchiladas I've ever had! Thanks from the UK!

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