Creamy Corn And Spinach Enchiladas Recipe

Name: Creamy Corn And Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large yellow onion, diced, 1/2 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Creamy Corn And Spinach Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Corn And Spinach Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions