1package8.2 oz flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch) or 10 corn tortillas (6 inch)
GARNISHES, IF DESIRED
Sliced green onions
Finely chopped fresh cilantro
Sour cream
Instructies
Heat oven to 375°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium-high heat.
Add corn and garlic; cook 3 minutes.
Stir in spinach and beans; sprinkle with cumin.
Cook 3 minutes longer, stirring constantly, until spinach wilts.
Remove from heat; cool slightly.
Stir in 11⁄2 cups cheese.
Pour 1 can of the enchilada sauce into baking dish.
Spoon scant 1⁄2 cup filling onto each tortilla.
Roll up each tightly; place seam side down in baking dish.
Pour remaining can of enchilada sauce over top.
Sprinkle with remaining 1⁄2 cup cheese.
Bake uncovered 20 minutes or until thoroughly heated and cheese is melted.
Garnish with onions, cilantro and sour cream.
Notes / Tips / Wine Advice:
Leftover enchiladas? Bring a few to work to reheat for a quick, homemade lunch. Store cooled enchiladas in a resealable plastic bag in the refrigerator. To reheat, simply move to a plate and microwave until hot.