"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Creamy Corn and Spinach Enchiladas Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
1 large onion, chopped
rotisserie chicken, shredded
1 4-oz can diced green chiles
2 teaspoons chili powder
1 15-oz can cream-style corn
1 10-oz box frozen creamed spinach, thawed
cup sour cream
1 cup shredded Monterey Jack cheese
teaspoon salt
12 large corn tortillas

Sauce:
cup green taco sauce or salsa verde
cup sour cream
cup chopped cilantro
shredded Monterey Jack, to taste

Directions:
Directions:
Preheat oven to 350
Position a rack in bottom third of the oven. Spray a 9 x 13" pan with cooking spray. Heat the oil in a large skillet over medium-high heat. Cook the onion about 4 minutes until clear. Add the chicken, chiles, and chili powder, and cook for 2 minutes. Remove from heat and stir in corn, spinach, sour cream, cheese, and salt. Microwave a stack of tortillas (between damp paper towels) about 1 minute. Place ⅓ cup filling down the middle of each tortilla and roll up. Place seam side down in baking pan. Arrange them close enough to touch. Cover the pan with foil and bake 30 minutes. Meanwhile, stir the sauce ingredients together and spread over the enchiladas. Sprinkle cheese and cilantro over top and bake about 10 minutes.

 

 

 

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