"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Corn and Spinach Enchiladas Recipe

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This recipe for Creamy Corn and Spinach Enchiladas, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dana's Daughter
Added: Monday, September 14, 2009


2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
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)
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

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 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.




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