Best 2 Creamy Corn And Spinach Enchiladas Recipes
Indulge in a culinary journey with our delectable Creamy Corn and Spinach Enchiladas, a symphony of flavors that will tantalize your taste buds. This vegetarian delight starts with soft, pliable tortillas generously filled with a creamy corn and spinach mixture, enveloped in a velvety cheese sauce. Each bite reveals a harmonious blend of textures and tastes, from the tender corn and spinach to the gooey melted cheese. Alongside this main course, we present a trio of equally enticing recipes. Delight in the vibrant flavors of our Roasted Poblano and Corn Soup, a medley of roasted poblano peppers, sweet corn, and a rich broth. For a refreshing twist, try our Corn and Avocado Salad, where crisp corn kernels, creamy avocado, and a tangy dressing create a burst of summer flavors. Finally, satisfy your sweet cravings with our decadent Cornmeal Cookies, a delightful combination of chewy cornmeal, sweet honey, and a hint of cinnamon. Prepare to embark on a culinary adventure with these recipes that celebrate the versatility and deliciousness of corn.
Let's cook with our recipes!
CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN
These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.
Provided by sarahbeier
Categories < 60 Mins
Time 55m
Yield 3 enchiladas each, 4 serving(s)
Number Of Ingredients 15
Steps:
- Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
- Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
- Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
- Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
- For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.
CREAMY CORN AND SPINACH ENCHILADAS
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.
Provided by atxfoodies
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Add diced Hatch chile to corn.
- Add spinach to sauteing onions and cook down, about 5 minutes.
- 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.
- Lightly grease 9x13 baking dish with olive oil.
- 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.).
- Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
- Bake at 350 for about 30 minutes or until brown on top.
Tips:
- For a smoother enchilada sauce, blend the sauce ingredients in a blender or food processor until smooth.
- If you don't have fresh corn, you can use frozen corn that has been thawed and drained.
- To make the enchiladas ahead of time, assemble them and then cover them tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake the enchiladas for 30-35 minutes, or until heated through.
- Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or chopped cilantro.
Conclusion:
Creamy corn and spinach enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The creamy corn and spinach filling is flavorful and satisfying, and the enchiladas are topped with a rich and flavorful enchilada sauce. These enchiladas are sure to be a hit with your family and friends.
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