Black Bean And Spinach Enchiladas In Jalapeno Cream Sauce Recipes

BLACK BEAN SPINACH ENCHILADAS

Steps:

• In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
• Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.
• Preheat oven to 375°F (190°C).
• In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.
• In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.
• In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.
• Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
• Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.
• Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

BLACK BEAN AND SPINACH ENCHILADAS IN JALAPENO CREAM SAUCE

Steps:

• Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). Set aside to cool.
• Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
• When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. Mix well.
• To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
• To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. Repeat with remaining tortillas and bean mixture.
• Pour remainder of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
• Serve immediately.