Saturday, July 13, 2013

Recipe - Creamy Spinach Enchiladas

My family loves this white sauce vegetable enchiladas. Very easy to make!

 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.