Total Time
45mins
Prep 15 mins
Cook 30 mins

These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well.

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
  2. Try tortillas, one at a time, in hot oil about 5 seconds on each side.
  3. Drain on paper towells.
  4. Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
  5. Spoon spinach mixture over and sprinkle with remaining cheese.
  6. Bake uncovered, at 325 for 30 minutes.

Reviews

(4)
Most Helpful

Very Good! I substituted cream of mushroom soup for cream of chicken because I wanted to make it meatless. The mixture of spinach and corn flavors was really good. I gave the recipe 5 stars, and my husband thought the spinach flavor was too overpowering gave it a 3. (Thus, the average of 4) My husband thought it woudl be better if you first top with regular enchilada sauce, this drizzle a smaller portion of the spinach sauce over top it. I served this with Simple Homemade Refried Beans Recipe #202416 and the combination worked very well together!

Cook4_6 March 16, 2007

Easy to make and tasted great. I used flour tortillas instead of corn. We will make again. Thanks.

Ben's Mom February 21, 2006

Very good enchiladas! The spinach is not inside these enchiladas, but part of the creamy & tasty sauce which smothers them. I quite liked the unique spinach/corn flavor combination. My family, however, gave it mixed reviews. Note: I used 3 tablespoons of colby-jack cheese inside each enchilada and 14 of them fit into my 9x13" baking dish.

Deb's Recipes February 10, 2006

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