- Calories 712
- Fat 51g
- Sat fat 25g
- Cholesterol 126mg
- Sodium 1,108mg
- Protein 25g
- Carbohydrate 45g
- Sugar 3g
- Fiber 9g
- Iron 6mg
- Calcium 549mg
Creamy Spinach Enchiladas
David Prince
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.
