Friday, August 19, 2011

Stephanie's Creamy Corn and Spinach Enchiladas

Thank you Stephanie for sending me your favorite recipes! Check out her weekly meal plans HERE.  She has some great ideas!  This recipe was really tasty.  It would have been a 5 star recipe if I had lightly fried the tortillas first.  It made a TON of filling so I ended up using more tortillas and making a 9x13 pan for dinner and an 8x8 pan for the freezer.

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
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 teaspoon 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

Directions
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.

2 comments:

Addie said...

This was really good! I used corn on the cob boiled and cut from the cob, chopped chicken breast and blanched collard greens from our garden. My husband gave the thumbs up which mean I get to make it again without getting the look of death like "why are you making me eat this?" :)

beth said...

yum! we had these tonight and they were super good. made them for our community group. i also had a ton of left over filling, so i fried up extra tortillas for a batch to freeze. jessie, did you freeze them without the sauce? any tips on wrapping them? thanks!

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