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    You are in: Home / Recipes / Creamy Corn and Spinach Enchiladas Recipe
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    Creamy Corn and Spinach Enchiladas

    Creamy Corn and Spinach Enchiladas. Photo by atxfoodies

    1/2 Photos of Creamy Corn and Spinach Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    atxfoodies's Note:

    A friend of mine ordered corn enchiladas while we were out to lunch last weekend. I wasn't in the mood for it at the time but later that day I though it seemed like the perfect way to use some of the Hatch chile I have in the freezer. I had some left over spinach so I decided to throw that in as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onion in large skillet until soft. Add salt and pepper to onion while sauteing. In a large bowl, defrost corn in microwave and drain well. Return to large bowl.
    2. 2
      Add diced Hatch chile to corn.
    3. 3
      Add spinach to sauteing onions and cook down, about 5 minutes.
    4. 4
      Add softened cream cheese, 4 oz of sour cream, chopped cilantro, cumin, garlic powder, salt, and onion / spinach mixture to corn and Hatch chile and mix well.
    5. 5
      Lightly grease 9x13 baking dish with olive oil.
    6. 6
      Fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. Roll tortillas and line in baking dish. (It may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. Also, I was able to fit 8 across and 4 down in my baking dish.).
    7. 7
      Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
    8. 8
      Bake at 350 for about 30 minutes or until brown on top.

    Ratings & Reviews:

    • on May 03, 2008

      55

      Fantastic Flavours really great I didn't bother to microwave corn (don't have a microwave!) instead I added it to the pan after sauteeing the onions and then added 2 handfuls of fresh spinach with a clove of garlic. I only needed 200g of cream cheese (about 4oz) and had no need for the sour cream at all. Chopped one green chilli and added it as don't know what roasted hatch blah blah blah IS!!!! It was hot enough for my taste. Made 8 corn tortillas altogether. Didn't have tomatillo sauce so used a hot salsa and topped it off with monterey jack as per recipe!!! Will be trying it out on my veggie boyfriend next weekend! Sure to be a WOW!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Corn and Spinach Enchiladas

    Serving Size: 1 (358 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 597.3
     
    Calories from Fat 320
    53%
    Total Fat 35.6 g
    54%
    Saturated Fat 20.2 g
    101%
    Cholesterol 95.4 mg
    31%
    Sodium 958.6 mg
    39%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 6.8 g
    27%
    Sugars 5.4 g
    21%
    Protein 27.1 g
    54%

    The following items or measurements are not included:

    green tomatillo sauce

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