Creamy Spinach Enchiladas

Creamy Spinach Enchiladas
David Prince
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preparation
20
minutes
cooking
45
minutes
Serves 4

Ingredients

1
10-ounce package frozen chopped spinach, thawed and squeezed dry
1
cup
frozen corn, thawed
6
ounces
Cheddar, grated (1 1/2 cups)
2
4.5-ounce cans chopped green chilies
1
cup
heavy cream
kosher salt and black pepper
8
6-inch corn tortillas, warmed
1/4
small red cabbage, thinly sliced (about 4 cups)
2
scallions, thinly sliced
1/4
cup
pepitas (roasted hulled pumpkin seeds)
2
tablespoons
olive oil
2
tablespoons
fresh lime juice

Directions

  1. Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
  3. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.

 

Charlyne Mattox
December 2011

Nutritional Information

  • Per Serving
  • Calories 712
  • Fat 51 g
  • Sat Fat 25 g
  • Cholesterol 126 mg
  • Sodium 1,108 mg
  • Protein 25 g
  • Carbohydrate 45 g
  • Sugar 3 g
  • Fiber 9 g
  • Iron 6 mg
  • Calcium 549 mg
What does this mean? See Nutrition 101.

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