A twist on traditional enchiladas, these Healthy Green Chickpea Enchiladas are filled with chickpeas, corn, and tomatoes, and baked in a creamy spinach sauce until the sauce thickens and the meal is delicious!
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.