Rating: 3.5 stars
432 Ratings
  • 5 star values: 146
  • 4 star values: 102
  • 3 star values: 102
  • 2 star values: 57
  • 1 star values: 25
Charlyne Mattox

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Credit: David Prince

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

712 calories; fat 51g; saturated fat 25g; cholesterol 126mg; sodium 1108mg; protein 25g; carbohydrates 45g; sugars 3g; fiber 9g; iron 6mg; calcium 549mg.
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