Creamy Spinach Enchiladas
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup frozen corn, thawed
1/4 small red cabbage, chopped (3 cups)
2 cups Cheddar, grated
1 4.5-ounce cans chopped green chilies
1 1/2 cups heavy cream
salt and black pepper
14 6-inch corn tortillas, warmed
Heat oven to 400° F.
In a medium bowl, mix together the spinach, corn, cabbage, salt and pepper to taste, 1 1/2 cups of the Cheddar, and the can of chilies.
Dividing evenly, roll up the spinach mixture in the tortillas (about 1/2 cup per tortilla).
Place seam-side down in a shallow baking dish.
Top with the cream and the remaining ½ cup of Cheddar.
Cover with foil and bake until bubbling, 20 minutes.