Spinach Enchiladas

Spinach Enchiladas
Spinach Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    10-ounce package frozen chopped spinach, thawed and squeezed dry

  • 1

    cup frozen corn, thawed

  • 6

    ounces Cheddar, grated (1 1/2 cups)

  • 2

    4.5-ounce cans chopped green chilies

  • 1

    cup heavy cream

  • kosher salt and black pepper

  • 8

    6-inch corn tortillas, warmed

  • 1/4

    small red cabbage, thinly sliced (about 4 cups)

  • 2

    scallions, thinly sliced

  • 1/4

    cup pepitas (roasted hulled pumpkin seeds)

  • 2

    tablespoons olive oil

  • 2

    tablespoons fresh lime juice

Directions

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. 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.

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