Spinach Enchiladas

Spinach Enchiladas
Serves 3

Ingredients:
1 package Enchilada Sauce Mix
1-8 oz. can Tomato Sauce
1 can Refried Beans
1 lb. Fresh Spinach (Leaves only)
1-16 oz. can Corn
1 small can Chopped Green Chiles
1 cup Dairy-Free Cheddar or Monterey Jack Cheese, Grated
Flour Tortillas

Prepare enchilada sauce as directed on the package. While the sauce is
simmering, slowly heat the refried beans in a skillet over low to
moderate heat. After the sauce is thoroughly mixed, add about 1/4 cup of
the enchilada sauce to the beans and blend them to make the beans more manageable.
Steam the fresh spinach leaves until wilted. Add one cup of corn and the chiles to the bean mixture.
Spread approximately 3 tablespoons of the enchilada sauce on each flat
tortilla. Add a layer of the refried bean mixture, then spinach and a
small amount of grated cheese in the center of the tortilla. Roll up and
place in an ovenproof baking dish, making sure that the seam-side of the
tortilla is facing downward. Cover enchiladas with the remaining sauce
and the rest of the corn, then sprinkle with grated cheese.
Bake covered with foil for 20 minutes in a 375-F degree pre-heated oven.
Remove foil and bake an additional 10 minutes uncovered. Serve warm, a perfect match for beans and rice.

© 1997 bhastings2@juno.com

This page hosted by Get your own Free Home Page