Creamy Spinach Enchiladas

David Prince

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Serves 4| Hands-On Time: 20m | Total Time: 45m

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

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.
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.
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.

By Charlyne Mattox, January 2012

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 712

Fat 51g
Sat Fat 25g
Cholesterol 126mg
Sodium 1,108mg
Protein 25g
Carbohydrate 45g
Sugar 3g
Fiber 9g
Iron 6mg
Calcium 549mg

What does this mean? See Nutrition 101.

Canvas shopping bag filled with vegetables on table

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Quick Tip

The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.