10 oz, 1 box frozen chopped spinach, thawed and dried
10 oz, 1 box frozen corn kernels, thawed
6 scallions thinly sliced, whites and greens separated
16 corn tortillas
Instructions
Make Sauce- In a medium saucepan, heat oil over medium heat. Add 1 tsp cumin, flour, and tomato paste; cook, whisking, 1 min. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
Make filling- In a large bowl, combine 2 cups cheese, beans spinach, corn, scallion whites, and remaining 1 tsp cumin; season with salt and pepper.
Preheat oven to 400. Lightly oil two 8 inch square baking dishes, set aside. Stack tortillas, and wrap in a damp paper towel; microwave on high for 1 minute. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly, and arrange, seam side down, in prepared dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 mimutes; serve garnished with scallion greens.
Originally Submitted
11/18/2011
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