Creamy Spinach Enchiladas
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
8 tortillas
- Serves:
- 4
ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup frozen corn, thawed or 1 cup canned corn
- 6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese
- 2 (4 1/2 ounce) cans chopped green chilies
- 1 cup heavy cream
- kosher salt and black pepper
- 48 inches corn tortillas, warmed
- 1⁄4 small red cabbage, thinly sliced or 4 cups red cabbage
- 2 scallions, thinly sliced
- 1⁄4 cup pepitas (roasted hulled pumpkin seeds)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
directions
- Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
- Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
- Tip"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.
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RECIPE SUBMITTED BY
CHEF GRPA
United States