Zutaten für Creamy Corn And Spinach Enchiladas
- Olive oil, for greasing the baking dish
- Yellow Onion
- 1/2 teaspoon salt
- Black Pepper
- Frozen Sweet Corn
- Green Chili Pepper
- 10 oz package frozen spinach, thawed and squeezed dry
- Light Cream Cheese
- Light Sour Cream
- Fresh Cilantro
- Ground Cumin
- 1/2 teaspoon garlic powder
- Corn Tortillas
- Green Tomatillo Sauce
- Monterey Jack Cheese
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Zubereitung von Creamy Corn And Spinach Enchiladas
- Saute 1 medium yellow onion, chopped, in a large skillet over medium heat until softened (about 5 minutes).
- Season the sauteed onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a large microwave-safe bowl, defrost 2 cups frozen corn. Microwave on high for 2-3 minutes, stirring halfway through. Drain well.
- Return the corn to the large bowl.
- Add 1 cup diced Hatch chiles (fresh or frozen, thawed) to the corn.
- Add the sauteed onions to the bowl with the corn and Hatch chiles.
- Add 10 oz package of frozen spinach, thawed and squeezed dry, to the skillet. Cook for 5 minutes, until excess liquid has evaporated. Add this spinach mixture to the large bowl.
- Stir in 4 ounces cream cheese (softened), 4 ounces sour cream, 1/4 cup chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and the spinach mixture to the corn and hatch chile mixture. Mix well until everything is combined.
- Lightly grease a 9x13 inch baking dish with olive oil.
- Fill each corn tortilla (about 12-15) with 2-3 large spoonfuls of the corn and spinach mixture.
- Roll the tortillas and place them seam-down in the prepared baking dish.
- Pour 1 1/2 cups tomatillo sauce over the enchiladas.
- Top with 1 1/2 cups shredded cheese (Monterey Jack or cheddar recommended).
- Bake at 350°F (175°C) for 30-35 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through and lightly browned on top.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
21g
Fat
101g
Carbs
15g
