Mmmmmm enchiladas! I love them. Warm, cheesy, saucy, and yummy. There’s definitely no shortage of enchilada recipes out there, especially chicken enchiladas, but hey, what’s one more! I rarely get tired of Mexican and Tex-Mex. While I adore a good chicken enchilada, this recipe is a bit different because it’s meatless, and we love it around here. This can be made completely vegetarian, if you’re into that sort of thing, by using vegetable broth instead of chicken broth, but I’m not vegetarian so I used chicken broth because I think it adds valuable nutrients. If nothing else, this is a great and easy sauce recipe that you can use on any variety of enchiladas that you like. I use it for chicken, beef and cheese enchiladas and all are tasty. I recently made and froze this dish for a friend and she said it was a great freezer meal, so this can easily be made ahead and enjoyed later.
Black bean, corn and spinach enchiladas
Adapted from: Unknown…I got this years ago from a blog and since then I have no longer been able to find it. If this is your original recipe, please let me know so I can give you credit. Thanks.