Creamy Corn and Spinach Enchiladas

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  large yellow onion, diced
• 1⁄2 teaspoon salt
• 1  teaspoon black pepper
• 1 (16 ounce) package frozen sweet corn
• 1⁄2 cup  roasted hatch new mexico green chili pepper, diced (leave the seeds in if you want extra heat)
• 1  bunch spinach
• 1 (8 ounce) package light cream cheese, softened
• 1 (8 ounce) package light sour cream (reserve half for topping after baked)
• 1 -2  tablespoon fresh cilantro, finely chopped (this is about a handful unchopped)
• 1  teaspoon ground cumin
• 1  teaspoon garlic powder
• 1⁄2 teaspoon salt
• 12  corn tortillas
• 1 (16 ounce) jar  green tomatillo sauce
• 12  ounces monterey jack cheese, shredded

Directions

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. Add diced Hatch chile to corn.
3. Add spinach to sauteing onions and cook down, about 5 minutes.
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. Lightly grease 9x13 baking dish with olive oil.
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. Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
8. Bake at 350 for about 30 minutes or until brown on top.