Friday, August 21, 2015

Vegetarian Green Chili Enchiladas

Hmmm, just looking at this picture makes me want to gobble it up! This is another recipe I adapted from Mel's Kitchen Cafe. Her recipe calls for chicken, so I just replaced it with spinach, corn and black beans. Everything else stayed pretty much the same.

I'd like to report that my kids loved these, but they actually caused quite an emotional dinner that included whining, screaming, crying, food throwing, spitting, and almost vomiting. Seriously, I felt rather deflated sitting there at the dinner table. But on the bright side, (kid's weird food preferences and aversions aside) my husband and I LOVE these and we had plenty of leftovers.


Vegetarian Green Chili Enchiladas
Prep Time: 30 min Cook Time: 20-30 min Servings: 6-8

1 10oz. package frozen chopped spinach, defrosted and drained
1 15oz can corn, drained
1 15oz can black beans, drained and rinsed
2 4oz cans green chilies
8oz cream cheese, cubed and softened

2 TB butter
1/2 onion, diced
2 TB flour
1 cup vegetable broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 10 oz can green enchilada sauce
1/2 cup sour cream

For assembly:
8 flour tortillas
2 cups shredded monterey jack cheese
1/4 cup chopped cilantro
diced tomato and avocado for topping

  • Start by combining spinach, corn, beans, green chilies and cream cheese in bowl. Set aside while you prepare sauce
  • Preheat oven to 375 F
  • In a large skillet, melt the butter over medium heat. Add onions and cook 3-4 minutes until onions are translucent. 
  • Add flour to butter and onions (roux), stirring around and cooking for about 1 minutes. It will clump up, but you want to cook it enough to get the flour taste out. 
  • Slowly add vegetable broth and milk to the roux, whisking constantly to avoid clumps. 
  • Once sauce starts to bubble, lower heat and add enchilada sauce and sour cream. Whisk together. If sauce seems thick you can add more milk or broth until it reaches a good consistency. 
  • To assemble enchiladas, start by spraying a 9x13 casserole dish with non-stick spray and spread 1/2 cup of the sauce on the bottom of the pan. 
  • Fill each tortilla with 1/2 cup of the filling and top with a small handful of cheese. Roll up and place in the pan. Continue until you have 8 filled tortillas, rolled and in the pan. Top the enchiladas with the remaining sauce and cheese. (if there's leftover filling, you can put that on top of the enchiladas before putting the sauce and cheese on)
  • Baked enchiladas for 20-30 minutes or until cheese is browning and bubbly. Let cool for 15 minutes.
  • Top with cilantro, avocado and tomato. Enjoy! 

1 comment:

  1. We tried this tonight and had similar results. My kids didn't really touch it, but Conrad and I thought it was great! I couldn't find enchilada sauce at the store (shouldn't it be by the refried beans?), but I used salsa verde instead and it worked fine, though next time if I do the same thing I'll put in more cilantro. I liked how it was a very substantial feeling vegetarian meal. And as enchiladas go, these came together pretty quickly. It was nice to not have to cook the filling, just mix it all up.