Creamy Corn and Spinach Enchiladas

Recipe by atxfoodies
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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