Creamy Spinach Enchiladas

Name: Creamy Spinach Enchiladas
Total time: 45 min
Yield: 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

18 Reviews

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David Prince

Hands-On Time

20 Mins

Total Time

45 Mins

Yield

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

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

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Reviews

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View Earlier Comments

seabelis 2016-10-02T15:08:46-04:00

It was okay. Not terribly excting.

Mishmash 2015-04-30T11:52:08-04:00

Made this recipe the other night.. Made it just as you suggested.. We loved it.. the slaw was awesome.. Everyone including my 18 year old son loved it. We will be making this often.

manderpuss1 2014-07-15T01:02:33-04:00

I just made this recipe. The only change I made was adding a can of white kidney beans for extra protein to the mix of spinach and corn. I found this recipe especially bland. The chiles add good flavor, but overall not super flavorful and, depending on the type of corn tortillas you use, dry as well. Top that off with the fact that the sauce is not healthy. I won't be making this again.

dakotacheryl 2014-01-18T06:47:26-05:00

Made this recipe for four adults this week. We all but licked out the casserole dish. Only changes I made was to add the shredded meat from two cooked chicken breasts that I had on hand. I had enough filling for 12 tortillas, so used a larger casserole dish. I tucked any leftover filling around the rolled tortillas. Poured the sauce on top, but as I was using a larger dish, I poured probably another 1/2 cup cream over the top...OMGosh this recipe is phenomenal. I would eat this meatless too, but it's a great way to use up leftover chicken, shredded pork, thinly sliced steak etc.

gemgem109 2013-04-19T10:03:24-04:00

This is a good recipe, however, I swapped out milky sauce and used store bought Mexican enchilada sauce - hot. I overstuffed the tortillas therefore had six really full and good ones.

sadiem29 2013-02-22T06:27:31-05:00

This is a great recipe! Made it for the first time last night and thoroughly enjoying the leftovers today :) I added cumin and cilantro and blended the cream mixture with an immersion blender. I used a habanero pepper jack cheese for extra heat. And lastly, I used "enchilada style" tortillas, which were easy to roll. Seriously good!

sparran 2013-01-20T03:58:19-05:00

These are fabulous! I went by the recipe exactly and it was perfect. We like to eat no meat dinners at least 3-4 times per week and I will be making these often.

cjasso 2013-01-19T17:00:47-05:00

One of our favorites. We make it on a regular basis.

margaritattu 2012-11-28T18:42:01-05:00

Great recipe! I made some modiification as others have mentioned. Specifically, used 1/2 heavy cream, 1/2 sour cream and also added a can of chicken. With the chicken added, I ended up with about 16 stuffed enchiladas still using 1/3 cup of filling for each. Since I had more enchiladas, I added extra sour cream to make more sauce. I also added extra pepper. I have no eaten cabbage this way but it was great! Nice tangy taste that even was great with a bite of the enchilada! My husband never says yum and he did for this recipe! I used someone else's tip and warmed the tortillas first and they rolled up very nicely for the first time ever!!

Agneta 2012-11-12T05:01:08-05:00

Served these Enchiladas to guests on Saturday. Made a double batch! Used 1 part heavy cream and 1 part half and half. It was a great meal and now have it on my DO it AGAIN list. Thank you, we all LOVED it!

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Creamy Spinach Enchiladas

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Creamy Spinach Enchiladas

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