Grammy's Kitchen · Enchiladas · Spinach White Bean Enchiladas
One of 122 enchiladas recipes we measured
from www.budgetbytes.com
101 cooks on www.budgetbytes.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 0% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 6% |
| vegetables and beans | 30% | 1% |
| liquid | 24% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 12 6-inch corn tortillas ($1.10) | |
| 113 g | 4 oz pepper jack cheese ($1.00) |
| 227 g | 1/2 lb frozen chopped spinach ($0.85) |
| 425 g | 15 oz can white beans* ($1.00) |
| 1 g | 1/4 tsp garlic powder ($0.02) |
| 1 g | 1/2 tsp cumin ($0.05) |
| 2 g | 1/4 tsp salt ($0.02) |
| Freshly cracked pepper ($0.02) | |
| Handful fresh chopped cilantro for garnish (optional) ($0.13) | |
| 14 g | 1 Tbsp butter ($0.14) |
| 3 g | 1 clove garlic, minced ($0.08) |
| 113 g | 4 oz cream cheese ($1.00) |
| 183 g | 3/4 cup whole milk ($0.29) |
| 2 g | 1/4 tsp salt ($0.02) |
| 113 g | 4 oz pepper jack cheese ($1.00) |
Method: 5 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These enchiladas were wonderful. I was really skeptical when I picked this recipe but I bought all the necessary ingredients and went ahead and I could not be happier with the way they turned out. I'm so sorry I doubted the recipe. My spouse didn't complain ab” — a cook, 5.0★
“I cannot stop making these, though I usually use flour tortillas because they're less fussy to roll. They are so good and fairly low energy to make. And I feel good about getting some veggies in with my cheese. I've subbed pinto beans and added tomatoes wit” — a cook, 5.0★