It seems like I’ve been hearing from so many people about making enchiladas this week (looking at you, Mary). So when Dave and I found this in our newest edition of Real Simple, I was immediately on board.
Truthfully, though, this is a pretty big departure from Real Simple’s recipe, just because it is originally a slow cooker recipe, and we used the oven instead. We also switched around a few other things. Doesn’t change the fact that I totally recommend this month’s issue – lots of good recipes, slow cooker and otherwise.
Here’s what you need for this recipe:
- Six corn tortillas
- 1 (large) jar of salsa
- 1 package of frozen spinach
- 1 can of black beans
- 1 cup of frozen corn, thawed-ish
- 2 cups of shredded cheddar cheese
- 1 Tbsp hot sauce
Start by thawing the spinach completely and squeezing out all of the water. It might even be worth the effort to microwave it up to room temperature – that stuff stays cold and wet for a LONG time!
Chop the thawed spinach and mix in a bowl with the corn, black beans, half of the shredded cheese and hot sauce. You can skip or vary the hot sauce if you want. We didn’t use it, actually, but I added it to the recipe because these needed a little kick! Side note: I’m contemplating “It needs a little hot sauce” on a license plate or some kind of novelty item for my husband. Discuss.
Next, line the bottom of a small pan with salsa – doesn’t have to be a thick layer. (This recipe fills a pan I have that is half the size of a 13×9 inch brownie pan). Fill the corn tortilla with about a cup of the filling and roll, placing the seam side down in the pan. When you’ve assembled enough to fill the pan (for us, it made six enchiladas), cover the top with more salsa and the rest of the cheese.
Bake for 20-30 minutes at 375 degrees – since you’re using frozen stuff, it might be worth it to stick a thermometer into one of the enchiladas and make sure they are hot inside. For us, the cheese melted way before the rest was ready.