Zutaten für Krystal's Spinach Enchiladas
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 medium onion, chopped
- Fresh Mushrooms
- Green Chili
- 10-12 (6 inch) flour tortillas
- 2 cups shredded cheddar cheese
- Bacon
- White Sauce
- Butter
- Flour
- Milk
- Garlic Powder
- 1 teaspoon minced garlic
- 1 cup corn (fresh, canned or frozen)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups enchilada sauce
- 1-2 tablespoons olive oil (for sauteing)
- fresh cilantro
- sour cream
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Zubereitung von Krystal's Spinach Enchiladas
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic in olive oil until softened (about 5 minutes).
- Add the spinach and cook until wilted (about 5 minutes).
- Stir in the corn, black beans, and spices. Cook for another 2 minutes.
- Remove from heat and stir in the cream cheese until melted and well combined.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with about 1/2 cup of the spinach mixture.
- Roll up the tortillas and place them seam-down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5-10 minutes before serving. Garnish with fresh cilantro or sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
16g
Fat
45g
Carbs
26g