Green Enchiladas With Tomatillo Sauce

Name: Green Enchiladas With Tomatillo Sauce
Cuisine: Mexican, Latin American, American
Ingredients: 2 tablespoons neutral oil (such as vegetable or canola), plus more for brushing the dish; 1 garlic clove, minced; ½ medium white onion, chopped (save) the other half for the tomatillo sauce); 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper to taste; 2 cups cooked white beans, such as lima or great northern, or 1½(15-ounce) cans, rinsed and drained; 1 cup thawed frozen chopped spinach, squeezed dry; 2 tablespoons canned diced green chiles; 7 or 8 (6-inch) flour tortillas 1½ cups shredded sharp cheddar cheese, plus more for topping; 2½ cups Tomatillo Sauce (page 203); 2 tablespoons minced red onion; Crumbled queso fresco; chopped cilantro

5 steps

Weekday Vegetarian - pg. 105

Updated at: Thu, 17 Aug 2023 09:49:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories603.2 kcal (30%)

Total Fat26.8 g (38%)

Carbs67.5 g (26%)

Sugars8 g (9%)

Protein28.7 g (57%)

Sodium2258.1 mg (113%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsneutral oil

such as vegetable or canola, plus more for brushing the dish

1garlic clove

minced

0.5white onion

medium, chopped, save, the other half for the tomatillo sauce

1 teaspoonground cumin

kosher salt

black pepper

freshly ground, to taste

2 cupswhite beans

cooked, such as lima or great northern, cans, rinsed and drained

1 cupfrozen chopped spinach

thawed, squeezed dry

2 tablespoonscanned diced green chiles

7flour tortillas

6-inch

1 ½ cupssharp cheddar cheese

shredded, plus more for topping

2 ½ cupsTomatillo Sauce

page

2 tablespoonsred onion

minced

For Serving

Instructions

Step 1

Preheat the oven to 375°F.

OvenPreheat

Step 2

Heat the oil in a large deep oven-proof skillet set over medium heat. Add the garlic, white onion, cumin, and some salt and pepper and cook, stirring occasionally, until the cumin gets toasty and aromatic, about 3 minutes. Add the beans, spinach, and green chiles, and cook until everything is warmed through, about 5 minutes.

Step 3

Mash the beans slightly with a fork or potato masher and drizzle in a little water to loosen the mixture if it's too pasty. (The spinach will probably have enough water to loosen it.)

Step 4

Brush a 13 x 9-inch baking dish with oil. Spread 2 to 3 tablespoons of the bean filling down the middle of each tortilla, then sprinkle a little shredded cheddar on top. Roll the tortilla around the filling and place it, seam-side down, in the prepared baking dish. Repeat with the cheese (you want to use about half the cheese here), remaining tortillas, and beans.

Step 5

Smother the rolled tortillas with the tomatillo sauce, using the back of a spoon to make sure all the tortillas are covered with sauce, and top with the remaining cheese and red onion. Bake until the cheese is bubbly and golden, 15 to 20 minutes. Serve with your desired toppings.