Oh, the joy of discovering a dish that makes you feel like you’re wrapped in a cozy blanket of flavors—each bite a warm embrace. Creamy Spinach White Bean Enchiladas with Pepper Jack Sauce is just that, a delightful twist on a classic that has me reminiscing about lazy Sunday afternoons spent experimenting in the kitchen. Imagine the spicy, creamy sauce mingling with spinach and beans—comfort food with a zesty kick that whispers of adventure.
Steps
- Toast 12 corn tortillas in a dry skillet over medium-low heat until they become slightly stiff and browned around the edges. Stack them on a plate as you finish each one.
- Shred an 8oz block of pepper jack cheese, dividing it into two portions: one for the filling and the other for the sauce.
- Thaw 1/2 pound of frozen chopped spinach, either by microwaving or leaving it at room temperature, and squeeze out any excess moisture. Place the spinach in a large mixing bowl.
- Rinse and drain a 15oz can of white beans, then add them to the bowl with the spinach. Include 4oz of shredded cheese, 1/4 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp salt, and freshly cracked pepper, stirring until thoroughly mixed.
- Preheat your oven to 350ºF. In a small saucepan, melt 1 tablespoon of butter and sauté one minced garlic clove over medium heat for a minute.
- Add 3/4 cup whole milk and 4oz cream cheese to the saucepan, stirring until the cream cheese melts and the mixture thickens slightly. Season with 1/4 tsp salt.
- Gradually add the remaining 4oz of shredded pepper jack cheese to the sauce, stirring until each portion is fully melted before adding more. Allow the sauce to cool slightly.
- Fill each toasted tortilla with the spinach and white bean mixture, rolling them up and placing them seam-side down in a casserole dish coated with non-stick spray.
- Pour the pepper jack sauce over the enchiladas, ensuring some of the tortillas are left exposed on the sides for extra crispiness.
- Bake in the preheated oven for 35-40 minutes, or until the tortillas are browned and crispy on the edges and the sauce has thickened and browned. Optionally, garnish with chopped cilantro before serving.
Ingredients
- 12 corn tortillas (6-inch)
- 4 oz pepper jack cheese, shredded
- 1/2 lb frozen chopped spinach, thawed and water squeezed out
- 15 oz can white beans, rinsed and drained (cannellini or great northern beans preferred)
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp salt
- Freshly cracked pepper to taste
- Handful of fresh cilantro, chopped (optional, for garnish)
- 1 Tbsp butter
- 1 clove garlic, minced
- 4 oz cream cheese
- 3/4 cup whole milk
- 1/4 tsp salt
- 4 oz pepper jack cheese, shredded
Nutritional Values
Calories: 7648.2 kcal | Carbohydrates: 822.96 g | Protein: 402.36 g | Fat: 402 g | Saturated Fat: N/A | Cholesterol: N/A | Sodium: 13035.36 mg | Potassium: N/A | Fiber: 119.16 g | Sugar: N/A
FAQ
- Can I substitute the white beans in this recipe with another ingredient?
- Yes, you can replace the white beans with about 1.5 cups of cooked, chopped chicken if you prefer a meat version of these enchiladas.
- What type of tortillas are recommended for these enchiladas?
- Corn tortillas are recommended due to their robust flavor and ability to hold up well under sauce. Toasting them beforehand can enhance their flavor and prevent them from cracking.
- What are some good toppings for these enchiladas?
- Chopped cilantro is a classic topping, but if you don’t enjoy cilantro, green onions work well too. Avocado slices can also be a delicious addition if they’re available.
- What side dishes pair well with Spinach White Bean Enchiladas?
- These enchiladas pair nicely with Cilantro Lime Rice, Easy Taco Rice, Warm Corn and Avocado Salad, or Cumin Lime Roasted Sweet Potatoes.
- How do I prepare the pepper jack sauce for the enchiladas?
- The sauce is made by sautéing garlic in butter, then adding milk and cream cheese until melted and slightly thickened. Gradually add shredded pepper jack cheese and stir until fully melted before pouring it over the assembled enchiladas.
Tips
- Toast the Tortillas: Before filling, lightly toast the corn tortillas in a skillet or over an open flame. This step enhances their flavor and strengthens them, preventing cracks when rolled.
- Properly Prepare Spinach: Ensure the frozen spinach is thoroughly thawed and squeeze out as much moisture as possible. This prevents the enchiladas from becoming soggy and ensures a better texture.
- Pour Sauce Strategically: When adding the pepper jack sauce, pour it mainly down the center of the enchiladas, leaving some tortilla edges exposed. This helps achieve a toasty finish on the edges.
- Customize Toppings: If cilantro isn’t to your taste, try topping with green onions or avocado slices for added flavor and freshness.
Equipment
- Casserole Dish – A dish that fits 12 rolled enchiladas snugly.
- Cheese Grater – For shredding the pepper jack cheese.
- Small Sauce Pot – For making the pepper jack sauce.
- Non-stick Cooking Spray – To coat the casserole dish.
- Microwave – If you don’t have one, for defrosting the spinach. Alternatively, you can defrost at room temperature.
- Skillet – For toasting the tortillas.
