1 15 ounce can tomato sauce
2 small or 1 large garlic clove, minced
1 tsp ancho powder
1 tsp chili powder
1 tsp dried Mexican oregano
½ tsp ground cumin
½ cup mild to medium jarred salsa
1 pkg frozen corn, thawed
1 pkg frozen chopped spinach, thawed and excess
liquid squeezed out
1 15 ounce can black beans, drained and rinsed
¼ cup reduced fat sour cream
1 cup shredded low-fat Monterey Jack or Mexican
cheese blend
¼ teaspoon salt, or to taste
Directions:
*You may use 8” or 6” tortillas. Recipe will make 4-6 8” enchiladas, or about 8 6”
enchiladas, based on how generously you fill the tortillas.
Sauce:
1 15 ounce can tomato sauce
2 small or 1 large garlic clove, minced
1 tsp ancho powder
1 tsp chili powder
1 tsp dried Mexican oregano
½ tsp ground cumin
½ cup mild to medium jarred salsa
Stir first six ingredients together in a small saucepan. Bring to simmer over medium heat and simmer for 2-3 minutes, stirring occasionally.
Remove from heat and stir in salsa. Set aside.
Filling:
1 pkg frozen corn, thawed
1 pkg frozen chopped spinach, thawed and excess liquid squeezed out
1 15 ounce can black beans, drained and rinsed
¼ cup reduced fat sour cream
1/3 cup shredded low-fat Monterey Jack or Mexican cheese blend
¼ teaspoon salt, or to taste
Blend ingredients together in a large bowl.
Prepare:
Spray bottom and sides of a suitable baking dish (based on size of tortillas you are using) with non-stick spray. Preheat oven to 350 degrees.
Ladle ½ cup sauce on bottom of baking dish.
Fill and roll tortillas with filling and place in baking dish, seam side down. Enchiladas should fit snugly in dish.
Top with remaining sauce, spreading evenly over enchiladas.
Bake for 20 minutes.
Turn heat up to broil. Top enchiladas with 2/3 cup shredded cheese.
Broil until cheese has melted and begun to brown slightly.
Remove from heat and let rest 5-10 minutes. Top w/chopped cilantro or scallions and serve with sour cream, avocado or favorite Mexican condiments.