Creamy Corn and Spinach Enchiladas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A friend of mine ordered corn enchiladas while we were out to lunch last weekend. I wasn't in the mood for it at the time but later that day I though it seemed like the perfect way to use some of the Hatch chile I have in the freezer. I had some left over spinach so I decided to throw that in as well. Ingredients:
1 tablespoon olive oil |
1 large yellow onion, diced |
1/2 teaspoon salt |
1 teaspoon black pepper |
1 (16 ounce) package frozen sweet corn |
1/2 cup roasted hatch new mexico green chili pepper, diced (leave the seeds in if you want extra heat) |
1 bunch spinach |
1 (8 ounce) package light cream cheese, softened |
1 (8 ounce) package light sour cream (reserve half for topping after baked) |
1 -2 tablespoon fresh cilantro, finely chopped (this is about a handful unchopped) |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
1/2 teaspoon salt |
12 corn tortillas |
1 (16 ounce) jar green tomatillo sauce |
12 ounces monterey jack cheese, shredded |
Directions:
1. Saute onion in large skillet until soft. Add salt and pepper to onion while sauteing. In a large bowl, defrost corn in microwave and drain well. Return to large bowl.
2. Add diced Hatch chile to corn.
3. Add spinach to sauteing onions and cook down, about 5 minutes.
4. Add softened cream cheese, 4 oz of sour cream, chopped cilantro, cumin, garlic powder, salt, and onion / spinach mixture to corn and Hatch chile and mix well.
5. Lightly grease 9x13 baking dish with olive oil.
6. Fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. Roll tortillas and line in baking dish. (It may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. Also, I was able to fit 8 across and 4 down in my baking dish.).
7. Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
8. Bake at 350 for about 30 minutes or until brown on top.
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