Creamy Corn And Spinach Enchiladas
From hungrybear 14 years ago
- 50 minutes to make
- Serves 4
Brought it here because i thought you might like it
Ingredients
- 2 tablespoons vegetable oil shopping list
- 1 large onion, chopped (about 1 cup ) shopping list
- 2 1/2 cups shredded rotisserie chicken, pulled apart by hand shopping list
- 1 can diced mild green chiles (4-ounce) shopping list
- 2 teaspoons chili powder shopping list
- 1(14 3/4-ounce) can cream-style corn shopping list
- 1(10-ounce) box frozen creamed spinach, thawed shopping list
- 1/2 cup light sour cream shopping list
- 1 cup already shredded monterey jack cheese (4 ounces ) shopping list
- 1/2 teaspoons salt shopping list
- 12 super size corn tortillas (each about 6 1/2-inches across) shopping list
- 3/4 cup green taco sauce or salsa verde (not chunky) shopping list
- 1/2 cup light sour cream shopping list
- Shredded monterey jack cheese, to taste shopping list
- 1/2 cup finely chopped cilantro leaves shopping list
How to make it
- 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.
- 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.
The Rating
Reviewed by 6 people-
Wow... I really like the sound of this...made my mouth water....Cant wait to try it..Thanks for a great post..
zena824
in Somewhere, USA loved it
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bear what am i gonna do with you you!! LOL YOU keep making all these good recipes and i see them late at night and now what???? im hungry and cant have them lol...........sooooooooo whatcha gonna do about it huh!!!! LOL
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Delicious. I can not waite to try this.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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