Creamy Spinach Enchiladas

spinach-enchiladas
Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 712 calories
    • 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
  • December 2011

Ingredients

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