Creamy Spinach Enchiladas

Gold Member Joined: Jan 27 2010 Posts: 1436

I made these for dinner last night and they were really good. I used mimicream instead of heavy cream because it bothers my stomach and costs a fortune. The recipe was in real simple.

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, � teaspoon salt, and � 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 � 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 � teaspoon each salt and pepper. Serve with the enchiladas.