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Creamy Corn and Spinach Enchiladas

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“A friend of mine ordered corn enchiladas while we were out to lunch last weekend. I wasn't in the mood for it at the time but later that day I though it seemed like the perfect way to use some of the Hatch chile I have in the freezer. I had some left over spinach so I decided to throw that in as well.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion in large skillet until soft. Add salt and pepper to onion while sauteing. In a large bowl, defrost corn in microwave and drain well. Return to large bowl.
  2. Add diced Hatch chile to corn.
  3. Add spinach to sauteing onions and cook down, about 5 minutes.
  4. Add softened cream cheese, 4 oz of sour cream, chopped cilantro, cumin, garlic powder, salt, and onion / spinach mixture to corn and Hatch chile and mix well.
  5. Lightly grease 9x13 baking dish with olive oil.
  6. Fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. Roll tortillas and line in baking dish. (It may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. Also, I was able to fit 8 across and 4 down in my baking dish.).
  7. Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
  8. Bake at 350 for about 30 minutes or until brown on top.

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