Spinach White Bean Enchiladas with Pepper Jack Sauce

Ingredients

• 12 6-inch corn tortillas
• 4 oz pepper jack cheese
• 1/2 lb frozen chopped spinach
• 15 oz can white beans
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• Freshly cracked pepper
• Handful fresh chopped cilantro for garnish, optional
• 1 Tbsp butter
• 1 clove garlic, minced
• 4 oz cream cheese
• 3/4 cup whole milk

Directions

1. Warm a dry skillet over medium-low heat, then toast the tortillas on both sides until they firm up a little and the edges pick up a bit of color. As they finish, pile them on a plate so they’re ready when you are. This quick toast gives them better flavor and helps them roll without splitting. Shred an 8oz. block of pepper jack cheese; you’ll use half in the filling and the rest in the sauce. Thaw the frozen spinach in the microwave, or set it out before you start so it can soften on its own. Press out as much liquid as you can from the thawed spinach, then put it in a large bowl. Rinse the white beans, drain them well, and add them to the spinach. Add 4oz. of the shredded cheese, along with the garlic powder, cumin, salt, and a little freshly cracked pepper. Mix until everything is evenly distributed.
2. Heat the oven to 350ºF. For the pepper jack sauce, put the butter and minced garlic in a small sauce pot. Cook the garlic in the butter over medium heat for 1 minute. Pour in the milk and add the cream cheese. Stir as it warms, until the cream cheese melts into the milk and the sauce lightly thickens. Add the salt. Stir in the remaining shredded pepper jack a handful at a time, letting each addition melt completely before you add the next. When all the cheese has melted into the sauce, turn off the heat and let it cool just a bit.
3. Spray the inside of a casserole dish with non-stick spray. Spoon the spinach and white bean filling into the toasted tortillas, then roll them closed. Arrange the filled tortillas in the dish with the seams underneath. Use a casserole dish that holds 12 rolled enchiladas closely together, which helps them stay put instead of opening back up.
4. After all the tortillas are filled and arranged in the casserole dish, pour the pepper jack sauce over them. Bake in the heated oven for 35-40 minutes, until the tortilla edges are browned and the sauce has thickened and browned around the sides. Add chopped cilantro on top, if you’d like.