Monday, June 15, 2015

Creamy Spinach and Black Bean Enchiladas

This recipe makes me swoon. It's packed with hidden veggies for my picky eater and includes all of the food groups in a single pan. It's also hands-down the most amazing enchilada recipe, EVER. It’s even easy on the guilt.  
For filling:
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Campbell’s Healthy Request), undiluted
2 cups (8 ounces) reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt (optional)
Click to see savin1/4 cup chopped onion
1 teaspoon minced garlic
2 tsp. cumin
Salt and pepper taste
1 (4.5-ounce) can chopped green chiles, drained
15 oz. can black beans, rinsed and drained
1 1/2 cups frozen corn
6 oz. frozen spinach, thawed and drained thoroughly
15 oz. can fire roasted tomatoes, drained 
Click to8 (8-inch) flour tortillas
For topping:
Click to see savings
Click to see savings1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
Click to see savings 
1.       Preheat oven to 350°.
2.       Combine the filling ingredients in a large bowl. Remove 1 ½ cups filling. Spread ¾ cup in the bottom of a in a 13 x 9–inch baking dish; set remaining mixture aside.
3.       Arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in the 13 x 9-inch pan. Repeat procedure with remaining 7 tortillas. Spread reserved ¾ cup mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Adapted from Cooking Light’s Creamy Chicken Enchiladas

 This recipe received three stars from my family.
*Plate-Licking Good
*Secretly Nutritious
For more about my rating system, head over to the Eats page.

No comments:

Post a Comment