Best 2 Creamy Corn And Spinach Enchiladas Recipes

Creamy corn and spinach enchiladas are a delicious and satisfying dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or a special occasion. The combination of sweet corn, creamy spinach, and melted cheese make these enchiladas irresistible. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that will leave your family and friends asking for more.

Here are our top 2 tried and tested recipes!

CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN

Creamy Corn and Spinach Enchiladas With Chicken image

These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.

Provided by sarahbeier

Categories < 60 Mins

Time 55m

Yield 3 enchiladas each, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
2 1/2 cups rotisserie-cooked chicken, shredded
1 (4 ounce) can diced green chilies
1 1/2 teaspoons cayenne pepper
1/2 teaspoon cumin
1 (14 3/4 ounce) can cream-style corn
1 (10 ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 1/2 cups monterey jack cheese, shredded, divided
1/2 teaspoon salt
12 large corn tortillas (6 to 6.5 inches)
1/2 cup fresh cilantro, chopped
3/4 cup green taco sauce or 3/4 cup salsa verde
1/2 cup light sour cream

Steps:

Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.

CREAMY CORN AND SPINACH ENCHILADAS

Creamy Corn and Spinach Enchiladas image

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.

Provided by atxfoodies

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

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.
Add diced Hatch chile to corn.
Add spinach to sauteing onions and cook down, about 5 minutes.
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.
Lightly grease 9x13 baking dish with olive oil.
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.).
Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
Bake at 350 for about 30 minutes or until brown on top.

Tips:

Use fresh ingredients for the best flavor. If you can, buy organic corn and spinach.
If you don't have fresh corn, you can use frozen corn. Just thaw it before using.
You can use any type of cheese that you like in these enchiladas. Some good options include cheddar cheese, Monterey Jack cheese, and queso fresco.
If you're short on time, you can use a store-bought enchilada sauce. Just make sure to choose a mild or medium sauce, so that it doesn't overpower the other flavors in the dish.
Be careful not to overcook the enchiladas. They should be cooked just until the cheese is melted and the sauce is bubbling.

Conclusion:

Creamy corn and spinach enchiladas are a delicious and easy-to-make meal that the whole family will enjoy. They're perfect for a weeknight dinner or a casual party. So next time you're looking for a new recipe to try, give these enchiladas a try. You won't be disappointed.

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