Delicious food doesn’t have to take a long time to cook. You can get dinner on the table fast with this delicious recipe. Best of all, the spinach is so covered in tasty cheese that your little picky eaters won’t even notice. No plans to make them tonight? You can even assemble the enchiladas up to 12 hours before and just pop them into the oven when you’re ready. For variety, add leftover shredded chicken or pork, or thinly-sliced steak. To cut down on the fat content, use half fat free sour cream and half heavy cream for the sauce. Serve these creamy spinach enchiladas with a salad and you’re good to go! A great tasting meal the entire family will love! From Real Simple.
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup frozen corn, thawed
6 ounces cheddar cheese, 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
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, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. 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.
3. 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.