Directions:
- To make sauce: In a med saucepan, heat oil over med heat.
- Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute.
- 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, pepper and cayenne, set aside.
- To make filling: In a large bowl, combine 2 cups of cheese, beans, spinach, corn, scallion (white part) and remaining 1 tsp cumin (I also added chopped jalapeno) season with salt in pepper if you prefer.
- Preheat oven to 400 degrees.
- Spray 2 8 inch square baking dishes with vegetable spray; set aside.
- Stack tortillas on a damp dish towel; and microwave on high for 1 minute (you can also wrap in foil and heat in oven for 5 to 10 minutes).
- Top each tortilla with 1/3 cup of filling and roll tightly.
- Arrange, seam side down, in prepared baking 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 minutes and serve garnished with scallion (green parts).
- To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
- Can be frozen for up to 2 months.
- To bake from frozen: Thaw sauce in refrigerator overnight.
- Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dish and pour sauce over enchiladas; cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.
- Cool 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.79 Kcal (2436 kJ) | ||
| Calories from fat | 301.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.45g | 51% | |
|---|---|---|---|
| Cholesterol | 79mg | 26% | |
| Sodium | 1225.55mg | 51% | |
| Potassium | 504.79mg | 11% | |
| Total Carbs | 43.95g | 15% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 6.9g | 28% | |
| Protein | 25.57g | 51% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.4mg | 13% | |
| Calcium | 675.7mg | 68% | |
| Amount Per 100 g | |||
| Calories | 235.26 Kcal (985 kJ) | ||
| Calories from fat | 121.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.53g | 51% | |
|---|---|---|---|
| Cholesterol | 31.95mg | 26% | |
| Sodium | 495.59mg | 51% | |
| Potassium | 204.12mg | 11% | |
| Total Carbs | 17.77g | 15% | |
| Sugars | 2.06g | 20% | |
| Dietary Fiber | 2.79g | 28% | |
| Protein | 10.34g | 51% | |
| Vitamin C | 6.2mg | 26% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1mg | 13% | |
| Calcium | 273.2mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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