Creamy Spinach Enchiladas Recipe


When I usually thing of enchiladas, I think of having to put in a lot of effort to make them. This recipe makes things quite a bit easier.


What You Will Need:


– 1 package (roughly 10oz) of frozen chopped spinach

– 1 cup of frozen corn

– 1 ½ cups of shredded cheddar cheese

– 1 cup of canned chopped green chilies

– 1 cup of heavy cream

– 1 tsp of salt

– 1 tsp of pepper

– 8 corn tortillas (roughly 6”)


What You Will Need to do:


1. Preheat your oven to 400° F.


2. In a bowl, mix together the spinach, corn (make sure the spinach and corn are thawed), 1 cup of cheese and 1/2 cup of chilies.


3. In a separate bowl, stir together the cream, the remaining chilies, salt and pepper.


4. Roll up about 1/3 cups of the spinach mixture in each tortilla and then place seam-side down in a shallow baking dish.


5. Top with the cream sauce and the remaining cheese.


6. Cover with foil and bake until bubbling which will take 15-20 minutes. Then uncover and bake for a further 10-15 minutes so that they become golden brown.



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