Beyond Rice and Tofu

I have had a hankering for enchiladas. Especially after finding a huge jar of 505 Diced Roasted Green Chile at Costco. And after spotting some Kroger brand, jarred, gluten free enchilada sauces. I also had some Sandwich Petals languishing in the freezer that desperately need to be eaten.

Originally these were supposed to be rolled enchiladas. But, unfortunately, after defrosting the Sandwich Petals and warming them slightly in the microwave, they didn’t want to roll up very easily, and instead cracked, so I immediately came up with plan b, a warm and cheesy, gooey, enchilada casserole. Serve it up with a green salad and some gluten free cerveza (or Crispin hard cider, like I did!)

So… I don’t have a photo yet because we were too anxious to dig into this tonight and thus it was a little runny since we didn’t let it set up at all, which didn’t make for a good photo. Maybe later this week I will add one…?

Spinach and White Bean Enchilada Casserole

Recipe by Renee

1 Tbsp olive oil

1 large onion, chopped

2-3 cloves of garlic, minced

1-1/2 tsp cumin

1/4 tsp chipotle chili powder

2 cans white beans, drained and rinsed

1 can petite diced tomatoes

12 oz fresh spinach

1 tsp salt

2 tbsp butter

2 tbsp sweet rice flour

2 cups milk, divided

4 oz cream cheese

12 corn tortillas, depending on size you may need more or less (or Sandwich Petals)

2 cups monterey jack cheese, shredded

Preheat your oven to 350 degrees F. Heat oil in large saute pan. Add onions and saute until they are beginning to soften. Add garlic and cook for 30 seconds more. Add cumin and chipotle chili powder. Cook 1-2 minutes more. Mash up 1/4 of the white beans and add all beans to pan along with tomatoes. Stir well, add spinach and salt and cover pan. Cook until spinach is wilted. Then remove the lid and let it simmer while you prepare the white sauce. Simmer until most of the liquid has evaporated.

In a small saucepan, melt butter. Add flour and stir well. Slowly whisk in milk, a small amount at a time. Add cream cheese and cook until thickened, stirring frequently. (Thanks to Book of Yum for this aspect of the recipe.)

Spread a small amount of the white sauce into the bottom of a 9×13 baking dish. Arrange corn tortillas so that the bottom of the dish is covered (you may have to cut some in two to make it work). Spoon part of the bean mixture over tortillas, then a bit of the white sauce, then some of the monterey jack cheese. Repeat layers and top with a thicker layer of cheese on the very top. Bake until bubbly and cheese is beginning to brown, about 25 minutes. Remove from oven and allow to set up for about 10 minutes before serving.

Enjoy!

And I just may have another enchilada recipe up my sleeve this week since I still have that giant jar of green chile in the cabinet!

This post is linked to Seasonal Sundays at Real Sustenance. As well, it is linked to Real Food Weekly at The WHOLE Gang. Click on over for more delicious recipes.