1 cup frozen corn, thawed
6oz shredded Cheddar
2 4.5oz cans chopped green chiles
1 cup heavy cream
Kosher salt and black pepper
8 6-inch corn tortillas, warmed
1) Heat oven to 400F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar and 1 can of the chiles. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 tsp salt and 1/4 tsp pepper.
2) 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.
Review: I used the whole container of cream, as I'm used to having lots of enchilada sauce for them to bubble in. However, that was definitely too much and just seemed to wash out the flavor. I thought this recipe could have been an interesting switch from a typical enchilada and sauce dish, but it was a disappointment. It was filling, and I believe healthy. But, I reallllllllly love enchilada sauce and kept lamenting that I didn't have any. I would have preferred that this recipe be more of a burrito in cream sauce recipe.
Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-enchiladas
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