Creamy Corn and Spinach Enchiladas

Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003

Show: Sara's SecretsEpisode: Shortcut Suppers:Rotisserie Chicken

Rated: 4 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 5 min

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Ingredients

Filling:

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
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)

Sauce:

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

Directions

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.

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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Comments & Reviews

recipe Creamy Corn and Spinach Enchiladas
Amanda Houston, TX 10-02-2009
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yummy
Rated: 4 stars out of 5

just made this and it tastes delicious. i didn't use the rotisserie chicken as it calls for i season and pan seared 4 chicken... breasts instead some chili powder, garlic powder, season salt, pepper, and a dash of cumin. I would definitely make this recipe again. Read more
recipe Creamy Corn and Spinach Enchiladas
TRISH toms river, NJ 08-29-2009
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Very Versatile
Rated: 5 stars out of 5

This was very good. The basic recipe is nice but a bit bland so I just started playing with it. Its summer so I used left... over corn grilled the night before and I creamed some spinach so I could control the fat and the amount of sauce. Added chipotle in adobo to the corn, spinach mixture which gave it a nice kick. Added a bit of salsa into the chicken mixture for taste. Turned it into a casserole. Put salsa on the bottom of the casserole dish and layered corn tortillas that I heated in a pan with a tiny bit of oil to soften them up. Then the chicken mixture, tortillas, chicken, and ended with tortillas. I put a bit of hot sauce in the sour cram topping as well. My daughter loved the corn in this recipe and I think the sour cream topping was really good.Read more
recipe Creamy Corn and Spinach Enchiladas
ALLYN chesterfield, MO 03-30-2009
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Delicious and easy!
Rated: 5 stars out of 5

It's one of the few meals my husband and I agree on. I make it with flour tortillas even though it's technically all wrong,... but we have those on hand more often and it still comes out great!Read more
recipe Creamy Corn and Spinach Enchiladas
Tina Robbinsdale, MN 01-19-2009
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Easy to make and modify
Rated: 4 stars out of 5

Good and healthy. We added a can of diced tomatoes with cilantro and lime. This recipe makes a big batch and could be cut... in half.Read more
recipe Creamy Corn and Spinach Enchiladas
Renee Phoenix, AZ 10-13-2008
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yum!
Rated: 5 stars out of 5

This was a fantastic recipe-- I tweaked it a little to make it vegetarian (obviously no chicken), and used regular chopped... spinach and corn, as opposed to creamed, to make it a little healthier, and it still tasted amazing! Read more
recipe Creamy Corn and Spinach Enchiladas
Anonymous 06-18-2008
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Best Enchiladas Ever Made!
Rated: 5 stars out of 5

I've tried several recipes but this has got to be my favorite recipe yet! Enough for me to sign up & rate it.