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

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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.
*Healthy
*Plate-Licking Good
*Secretly Nutritious
For more about my rating system, head over to the Eats page.