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olive oil yellow onion salt black pepper frozen sweet corn hatch new mexico spinach light cream cheese sour cream fresh cilantro ground cumin garlic salt corn tortillas sauce cheese
Viewed: 87 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 (16 ounce) package frozen sweet corn
- 1/2 cup roasted hatch new mexico green chili pepper, diced (leave the seeds in if you want extra heat)
- 1 bunch spinach
- 1 (8 ounce) package light cream cheese, softened
- 1 (8 ounce) package light sour cream (reserve half for topping after baked)
- 1 -2 tablespoon fresh cilantro, finely chopped (this is about a handful unchopped)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 12 corn tortillas
- 1 (16 ounce) jar green tomatillo sauce
- 12 ounces monterey jack cheese, shredded
Method
- 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.
