Creamy Corn And Spinach Enchiladas
Source of Recipe
David
Recipe Introduction
These enchiladas have a creamy richness that is hard to resist. They
also have a nice tang from the tomatillo-based green sauce.
Scrumptious and fast, the cream spinach and cream-style corn tucked
inside make them even more luscious. Serve with sliced tomatoes and
just wait for the "mmm's." Use a metal measuring cup to scoop the
filling. This will keep sizes approximately the same for even baking.
List of Ingredients
Creamy Corn And Spinach Enchiladas from David
Filling:
2 tablespoons vegetable oil
1 large onion -- chopped (about 1 cup)
2 1/2 cup shredded rotisserie chicken -- pulled apart by hand
1can diced mild green chiles (4-ounce)
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach -- thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoons salt
12 super size corn tortillas (each about 6 1/2-inches across)
Sauce:
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese -- to taste
1/2 cup finely chopped cilantro leaves
Recipe
Position a rack in the bottom third of the oven and preheat the oven
to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil
large enough to cover the pan with nonstick cooking spray.
To make the filling: Heat the oil in a 12-inch nonstick skillet over
medium-high heat. Add the onion and cook, stirring frequently, until
it is clear, about 4 minutes. Add the chicken, chiles and chili
powder, and cook for 2 minutes, stirring constantly.
Remove from the
heat and stir in the corn, spinach, sour cream, cheese, and salt.
Place a stack of 6 tortillas between damp paper towels and microwave
on high power until the tortillas are hot and soft enough to roll,
about 1 minute. Cover with a cloth towel to keep warm. Remove 1
tortilla at a time, keeping the other tortillas covered, and place a
rounded 1/3 cup of the filling down to the center. Roll into a
cylinder and place in the prepared pan, seam side down and close
enough to touch. Repeat with the remaining tortillas.
Cover the pan
tightly with foil and bake until the enchiladas are hot, about 30
minutes.
To make the sauce: Meanwhile, stir the taco sauce and sour cream
together in a small bowl. Uncover the pan and spread the sauce over
the hot enchiladas. Sprinkle cheese and cilantro over the top. Return
to the oven, uncovered, and bake until the cheese melts and the sauce
is bubbly, about 10 minutes.
Serves 4
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