These are my favorite enchiladas! They are healthy, veggie packed, easy and look fancy. All the best things in one, so if you don’t make them it’s your own fault! They also freeze well and are the perfect meal to make for another family on a meal train if you toss them into a bag with some chips and salsa. They are also great to do a double batch of and freeze half if you are one of the lucky folks to have room in your freezer for such a thing.
I know this may come as a surprise to all of you, but I love adding beer to food whenever I can. It’s fun to play around with all of the different flavors and such an easy way to take things next level! Plus we have a LOT of it at our house, so I’m always looking for ways to incorporate it into my cooking.
Chop up some chicken and whatever you may have hanging out in the fridge. This is also a great recipe to make after doing fajitas or enchiladas since it makes good use of leftovers. My favorite fillings are usually black beans, chicken, corn, onion, green chiles, cilantro, loads of spinach and a splash of cheese. I’ve added roasted bell pepper before and it took it next level!
Toss it in a pan, stir in seasonings and then and add half a can of your favorite light beer or IPA in. Let simmer until the spinach is wilted and beer is absorbed. Then spoon into flour tortillas, rolling up and placing in a dish with a coating of canned enchilada sauce at the bottom. When finished, add the rest of the enchilada sauce, sprinkle some cheese and pop in the oven until bubbly!
15 oz can black beans
1 bag frozen corn
1 small can of green chiles
2 C precooked chicken (chopped or shredded)
1/2 can of light beer
6 oz baby spinach
2 tsp cumin
1/3 C cilantro
8 large white tortillas
2-3 C mexican blend cheese
Large can of red enchilada sauce
2 T olive oil
Add all veggies, cilantro and cumin, saute in olive oil until spinach is slightly wilted.
Add chicken and half a can of beer, then simmer until beer is absorbed (about 5-10 min) then add 1-2 C cheese.
Preheat oven to 375. Lightly spray 9×13 dish, and pour a small about of the enchilada sauce to coat the bottom.
Generously fill tortillas with mixture, roll up tightly with the ends tucked in and lay with seam facing down into the dish.
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining cheese on top.
Bake until bubbly (about 20 minutes) and then garnish with additional cilantro if desired.