Spinach and Corn Rolled Enchiladas Recipe

Name: Spinach and Corn Rolled Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn grilled Mexican-style (see below), or 1 10-ounce package frozen corn kernels, browned in a heavy, seasoned skillet; 1 cup evaporated skim milk; 3 cloves garlic, minced; Nonstick oil spray; 8 corn tortillas, warmed; 1 15-ounce can spinach, without salt, well drained; 1/2 cup onion, chopped; 1 cup grated low-fat Monterey Jack cheese; 2 large ears fresh, sweet corn; 1 teaspoon vegetable or olive oil

Servings: persons

2 ears corn grilled Mexican-style (see below), or 1 10-ounce package frozen corn kernels, browned in a heavy, seasoned skillet
1 cup evaporated skim milk
3 cloves garlic, minced
Nonstick oil spray
8 corn tortillas, warmed
1 15-ounce can spinach, without salt, well drained
1/2 cup onion, chopped
1 cup grated low-fat Monterey Jack cheese
2 large ears fresh, sweet corn
1 teaspoon vegetable or olive oil

1
To Make the Grilled Corn:
2
Preheat the cooking surface.
3
Husk the corn and remove the silk.
4
Lightly oil each ear, then place on the grill and cook until the kernels, when pierced, are firm and not milky.
5
The outside edges of the kernels should be a bit blackened.
6
To Make the Enchiladas:
7
Cut the grilled corn from the cob, or cook frozen corn until browned.
8
In a blender, combine the milk, garlic, and corn.
9
Process until smooth.
10
Transfer to a shallow plate.
11
Preheat the oven to 400 degrees F. Lightly spray an 8 x 8-inch baking dish with nonstick oil spray.
12
Dip each warm tortilla in the corn mixture.
13
Place on a flat surface and sprinkle with one-eighth of the spinach, onion and cheese, reserving some cheese for garnish.
14
Roll, then place seam-side down in the baking dish.
15
Cover with the rest of the corn mixture, making sure that you pour it evenly over each enchilada.
16
Sprinkle with the reserved cheese Bake for 10 minutes, or until bubbly.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 ears corn grilled Mexican-style (see below), or 1 10-ounce package frozen corn kernels, browned in a heavy, seasoned skillet, 1 cup evaporated skim milk, 3 cloves garlic, minced, Nonstick oil spray, and more.

Yes, Spinach and Corn Rolled 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.

Spinach and Corn Rolled Enchiladas

How did you like this recipe?

Frequently Asked Questions