Creamy Spinach Enchiladas

Creamy Spinach Enchiladas
David Prince
This cheesy, comforting dish can be assembled 12 hours in advance and refrigerated. Just pop the casserole into the oven and bake for about 30 minutes when you’re ready to eat.

Get the recipe for Creamy Spinach Enchiladas.
Serves 4
preparation
20
minutes
cooking
45
minutes

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.