Creamy Corn And Spinach Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 (16 ounce) package frozen sweet corn
• 1/2 cup roasted hatch new mexico green chili pepper, diced (leave the seeds in if you want extra heat)
• 1 bunch spinach
• 1 (8 ounce) package light cream cheese, softened
• 1 (8 ounce) package light sour cream (reserve half for topping after baked)
• 1 -2 tablespoon fresh cilantro, finely chopped (this is about a handful unchopped)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 12 corn tortillas
• 1 (16 ounce) jar green tomatillo sauce
• 12 ounces monterey jack cheese, shredded

Recipe

• 1 saute onion in large skillet until soft. add salt and pepper to onion while sauteing. in a large bowl, defrost corn in microwave and drain well. return to large bowl.
• 2 add diced hatch chile to corn.
• 3 add spinach to sauteing onions and cook down, about 5 minutes.
• 4 add softened cream cheese, 4 oz of sour cream, chopped cilantro, cumin, garlic powder, salt, and onion / spinach mixture to corn and hatch chile and mix well.
• 5 lightly grease 9x13 baking dish with olive oil.
• 6 fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. roll tortillas and line in baking dish. (it may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. also, i was able to fit 8 across and 4 down in my baking dish.).
• 7 add tomatillo sauce to cover rolled enchiladas and cover with cheese.
• 8 bake at 350 for about 30 minutes or until brown on top.