CREAMY CORN AND SPINACH ENCHILADAS
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
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.
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Ithandile Koli
[email protected]These enchiladas are a great vegetarian option.
Daud Yousuf
[email protected]I made these enchiladas with whole wheat tortillas and they were still delicious.
Sumat raj Giri
[email protected]These enchiladas are a great way to use up leftover corn and spinach.
Arfat Ff
[email protected]I'll definitely be making these again.
Romantic channel bd 420
[email protected]So good!
Adrian Kulesza
[email protected]Yum!
Isaiah Small
[email protected]I made these enchiladas for a party and they were a big hit! I even had people asking for the recipe.
Amriii Khan
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. My kids loved the creamy corn and spinach filling.
Ryder Family
[email protected]I'm not a big fan of corn, but I really enjoyed these enchiladas. The spinach and cheese balanced out the corn flavor perfectly.
Krishna Magar
[email protected]These enchiladas are so easy to make and they're always a crowd-pleaser. I love that I can use frozen corn and spinach, so I can make them any time of year.
Jacobo Lopez
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them, and I got several requests for the recipe. They're easy to make and so delicious.
Sarkar 302
[email protected]These enchiladas were a hit with my family! The creamy corn and spinach filling was flavorful and satisfying, and the enchiladas were perfectly cheesy and gooey. I will definitely be making these again.