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Creamy Corn and Spinach Enchiladas

  • 50minutes
  • 600calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 large yellow onion , diced

  3. 1 teaspoon black pepper

  4. 1 (16 ounce) package frozen sweet corn

  5. 1/2 cup roasted hatch new mexico green chili pepper , diced (leave the seeds in if you want extra heat)

  6. 1 bunch spinach

  7. 1 (8 ounce) package light cream cheese , softened

  8. 1 (8 ounce) package light sour cream (reserve half for topping after baked)

  9. 1 -2 tablespoon fresh cilantro , finely chopped (this is about a handful unchopped)

  10. 1 teaspoon ground cumin

  11. 1 teaspoon garlic powder

  12. 1/2 teaspoon salt

  13. 12 corn tortillas

  14. 1 (16 ounce) jar green tomatillo sauce

  15. 12 ounces monterey jack cheese , shredded

Instructions Jump to Ingredients ↑

  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. ?

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