You can use a canned enchilada sauce instead of the homemade if you prefer- it doesn’t save much time, but would save you buying all of the spices if you don’t already have them.
To make these #dinnerdoneby9am I fully assemble the enchiladas in the morning (through topping with sauce), refrigerate all day, then bake just prior to serving.
Enchilada Sauce
-1 (29 oz) can tomato sauce
-1 Tbsp chili powder
-2 tsp cumin
-2 tsp paprika (preferably smoked)
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
Enchiladas
-10 tortillas
-1 can corn, drained
-1 (15 oz.) can black beans, rinsed and drained
-1 (16 oz.) package frozen chopped spinach, thawed and squeezed dry
-2 cups cheddar cheese, shredded, divided
-3 cloves garlic, minced
-1 (4 oz.) can diced green chiles
-1 tsp. ground cumin
-½ tsp. chili powder
-1 tsp. salt
-½ tsp. pepper
-¼ tsp. cayenne pepper
-chopped green onions and cilantro for garnish
Combine sauce ingredients in a small pan and simmer 10 minutes, then set aside.
In a large bowl, combine everything but 1/2 c of the cheese, the enchilada sauce, and tortillas. Mix well to blend. Place 1/2 c of the enchilada sauce in the bottom of a 13×9 pan. Place 1/4 c of the filling in the tortilla, roll up, and place in the pan, seam side down. Repeat with the remaining filling/ tortillas. Pour the remaining enchilada sauce over the pan. Sprinkle with the remaining cheese. Bake at 375 for 30 minutes. Top with green onions and cilantro, and serve with salsa, guacamole, and sour cream.
