Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon olive oil
  • 1 small onion (diced)
  • 10 ounce can Ro-tel diced tomatoes and chilis (undrained)
  • 15.5 ounce can chickpeas (drained and rinsed)
  • 1 cup frozen corn
  • ½ teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup low-sodium vegetable broth
  • ¾ cup water
  • 1 cup sour cream (or soft tofu)
  • 3 cups fresh spinach leaves (packed)
  • 4 ounce can diced green chiles
  • 2 scallions (roughly chopped)
  • ½ cup grated cheddar cheese or pepper jack cheese
  • 6-10 corn tortillas

Instruction

  • In a large skillet, heat oil over medium heat. Once oil is hot, add onion, and cook until onion begins to brown on all edges, about 10-15 minutes. Add Ro-tel, chickpeas, corn, oregano, and black pepper. Continue to cook, stirring often, about 5-6 minutes or until all liquid from tomatoes has evaporated. Remove from heat.
  • In a blender or food processor, puree the vegetable broth, water, sour cream, spinach, chiles, and scallions.
  • Preheat oven to 400° F. Grease a 9×13 baking dish. Lightly cover bottom of the dish with 3/4 cup of the sauce.
  • To make tortillas more pliable and easy to roll, heat them by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds.
  • Stir ¼ cup of cheese into the chickpea mixture. Add 1/3 cup of filling to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
  • Pour spinach sauce evenly over enchiladas. It will be very liquidy, but don't worry, it thickens as it cooks. Sprinkle remaining ¼ cup of cheese over the enchiladas. Bake for about 25-30 minutes until bubbly all over. Allow to cool for five minutes before serving.