A spinach and black bean filling makes these quick and easy Skillet Spinach and Green Chili Enchiladas a hearty and nutritious weekday dinner recipe.
Quick Skillet Enchiladas
Most of the time, when we think enchiladas, we don’t think quick.
Traditional enchiladas are rolled, smothered in sauce, and then head into the oven for a while to bake to bubbly perfection.
But, we’ve put our trusty cast iron skillet to work today. And, by simmered these enchiladas on the stove top, we have created a way to have flavorful enchiladas that is quick and easy enough for a weeknight dinner!
Black Bean and Spinach Enchiladas
These enchiladas are filled with a flavorful, vegetarian mixture of black beans and spinach.
This filling adds to the speedy prep time of the entire meal, since you don’t have to worry about browning or seasoning any meat. Nutritious, fresh spinach and hearty black beans combine with creamy Monterrey Jack cheese and a bit of cumin.
It’s a simple filling, but one that is not lacking in flavor!
Green Chili Enchiladas
When it comes to enchiladas, you can have a red enchilada sauce or a green enchilada sauce.
While we typically gravitate to the red enchilada sauce, we decided to go in the green direction today. And, while we typically like to make our own homemade enchilada sauce, today we’re making things incredibly simple.
To make the enchilada sauce for today’s green chili enchiladas, we combined a can of green chilies, a jar of salsa verde (green salsa), and a little bit of or masa harina to thicken the mixture up.
This really is a simple, dump and pour recipe!
But, since we are using pre-packaged sauces here, we want to stress how important the quality of your items is!
Be sure you check the ingredients label of both your green chilies and your salsa verde before buying them. You’re looking to make sure that you recognize the ingredients listed. We want salsa verde that is made up of things like onions and tomatillos, not a lot of natural flavorings or preservatives. And, the same for your green chilies, make sure there are not a lot of additives, and that the sodium content is relatively low.
This way you can have confidence that you’re bringing quality food to your table, even though it’s quick and easy!
Green Chili and Spinach Skillet Enchiladas
- 8 (6 inch) corn tortillas
For the Filling
- 2 c spinach, fresh, chopped
- 4 oz Monterey Jack cheese, shredded (plus extra to top)
- 1 c black beans, cooked, drained if using canned
- ¼ tsp cumin
For the Enchilada Sauce*
- 2 (4 oz) cans green chilies
- 12 oz salsa verde
- 1 Tbsp masa harina or unbleached all-purpose flour
To Make The Filling
- Combine all filling ingredients in a medium bowl and mix well.
To Make The Enchilada Sauce
- Combine chilies, salsa, and masa harina in the bowl of a food processor and process until smooth.
Putting It All Together
- Spread 1/3-1/2 of the enchilada sauce over the bottom of a cast iron skillet with a lid.
- Place 2-3 Tbsp of filling in a line down the center of each corn tortilla. Roll the tortilla around the filling and place, seam side down, over the enchilada sauce in the pan.
- Once all the tortillas are nestled in the pan, spread the remaining enchilada sauce over the enchiladas. Top with a sprinkling of cheese, if desired.
- Cover and cook over medium to medium-low heat until bubbly, 10 min.
- Serve with sour cream and salsa.
- Monday – Gluten Free Crumbley – Gluten Free Macaroni and Cheese
- Tuesday – Hezzi-D’s Books and Cooks – Mu Shu Chicken Lettuce Wraps
- Wednesday – Shockingly Delicious – Easy French Bread Pesto Caprese Pizza
- Thursday – Alida’s Kitchen – Broccoli Cheddar Quinoa Bites
- Friday – Curious Cuisiniere – Green Chili and Spinach Enchiladas