Creamy Spinach Enchiladas Recipe

Name: Creamy Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 cup frozen corn, thawed or 1 cup canned corn; 6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese; 2 (4 1/2 ounce) cans chopped green chilies; 1 cup heavy cream; kosher salt and black pepper; 48 inches corn tortillas, warmed; 1/4 small red cabbage, thinly sliced or 4 cups red cabbage; 2 scallions, thinly sliced; 1/4 cup pepitas (roasted hulled pumpkin seeds); 2 tablespoons olive oil; 2 tablespoons fresh lime juice

Servings: persons

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen corn, thawed or 1 cup canned corn
6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese
2 (4 1/2 ounce) cans chopped green chilies
1 cup heavy cream
kosher salt and black pepper
48 inches corn tortillas, warmed
1/4 small red cabbage, thinly sliced or 4 cups red cabbage
2 scallions, thinly sliced
1/4 cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons olive oil
2 tablespoons fresh lime juice

1
["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, 3/4 teaspoon salt, and 1/4 teaspoon pepper.", "Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 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 1/4 teaspoon each salt and pepper. Serve with the enchiladas.", "Tip""s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes."]

1534

kcal

Calories

Fat

243

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

You need 12 ingredients. The key ingredients include: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 1 cup frozen corn, thawed or 1 cup canned corn, 6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese, 2 (4 1/2 ounce) cans chopped green chilies, and more.

Yes, Creamy 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 Spinach Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions