To begin making White Beans And Spinach Enchiladas With Spicy Jalapeno Sauce, first preheat oven to 200 degrees C and grease a 9x13 baking tray with some butter or oil or non stick spray.

Place a pan on the heat, with some olive oil and add minced garlic, chopped onion and chopped white portions of scallions to it. Toss it together with some salt and saute until translucent. Next, add spinach, dried oregano, sweet corn, cannelloni beans and saute once again. Check for salt and pepper and add as needed. Switch off the heat and add lime juice, cilantro to the spinach mixture. Stir well and keep aside.

To prepare the jalapeno sauce, in a sauce pan, melt butter on medium heat, add minced garlic and allow it to sizzle. To this, add flour and cook the butter and flour until slightly brown.

Next add vegetable stock little by little, whisking along the way. Pour in the sour cream, add jalapenos and simmer until the sauce thickens into a glossy mix. Season with required salt and pepper. Remove from the heat and add cilantro. The whole process takes about 5 to 6 minutes.

To assemble the enchiladas, lay out the tortillas on a flat surface and spoon 1/3 cup beans spinach mixture in the center of each. Sprinkle some cheddar cheese. Roll the tortilla and place seam side down on to the prepared baking dish. Repeat with all remaining tortillas and beans spinach mixture.

Pour half of the prepared jalapeno sauce evenly over the top of arranged tortillas. Cover with a foil paper and bake until bubbly. This will take 15 to 20 minutes.

Once done pour the remaining jalapeno sauce and sprinkle the scallion greens for garnishing.

Serve the White Beans And Spinach Enchiladas With Spicy Jalapeno Sauce warm along with some thick cut Potato Wedges, Egg Salad or Spanish Rice for a weeknight dinner.