Recipe Archives->Mexican->Spinach Enchiladas 04

Creamy Corn And Spinach Enchiladas
Serves 4
                                                                                
2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup )
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 can diced mild green chiles (4-ounce)
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 teaspoons 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 chicken, 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.

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.

Printable version: spinach-enchiladas04.txt.