Creamy Corn And Spinach Enchiladas Recette

Craving a comforting and flavorful meal? These Creamy Hatch Chile, Corn, and Spinach Enchiladas are the perfect answer! Inspired by a recent lunch outing, this recipe elevates classic corn enchiladas with the smoky heat of Hatch chiles and the freshness of spinach. Imagine creamy corn and spinach nestled in warm tortillas, smothered in tangy tomatillo sauce, and topped with melted cheese. This easy-to-follow recipe is perfect for a weeknight dinner or a special occasion.

Préparation 20 min

Cuisson 50 min

Calories 597.4 kcal

Protéines 54g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins The Americas American Mexican Vegetarian Summer Recipes Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Vegetables Mexican Easy Beginner Cook Vegetarian Dietary One Dish Meal Corn Greens Spinach

Questions fréquentes

Combien de temps faut-il pour préparer Creamy Corn And Spinach Enchiladas ?

Creamy Corn And Spinach Enchiladas prend environ 70 minutes du début à la fin — environ 20 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Creamy Corn And Spinach Enchiladas ?

Creamy Corn And Spinach Enchiladas contient environ 597.4 calories par portion, avec environ 54 g de protéines, 15 g de glucides et 54 g de lipides.

De quels ingrédients ai-je besoin pour Creamy Corn And Spinach Enchiladas ?

Les principaux ingrédients de Creamy Corn And Spinach Enchiladas sont Olive Oil, Yellow Onion, Salt, Black Pepper, Frozen Sweet Corn, Green Chili Pepper. Consultez la liste complète avec les quantités ci-dessus.