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Creamy Corn and Spinach Enchiladas Recipe

Creamy Corn and Spinach Enchiladas

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

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  • on March 10, 2013

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    I found a delicious salsa verde that is not canned- it's bottled, and it works marvelously here! I don't know if I'm allowed to bring up brand names, so I'll just say it starts with an "H". This is just a delicious recipe.

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  • on October 27, 2012

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    Like the basic recipe, made my own salsa verde instead of the bland canned stuff,and did a couple of beer can chickens on the smoker and it really helped boost the flavor

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  • on April 04, 2012

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    This recipe is one of my regulars now. It's so easy to make and is delicious. You can use less cheese and sour cream in the filling to make it a little healthier, too.

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  • on March 26, 2012

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    i made these last night. i only have an 8x8 pan, so i used the rest of the mixture as dip--while we were waiting for the enchilada's to bake LOL. it was good, not really dry but kind of. i think next time after i heat up the tortillas, i'll dip them in sauce (either green salsa plain or the sauce he has you make, then roll them with the filling. i didn't have cilantro, but i had green onions. served it with chopped green onions and hot sauce. i have two friends who are in post surgery mode, so i will definitely be making this for both of them. nice change from the typical red sauce enchilada's.

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  • on February 05, 2011

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    I have cooked this meal several times. Prep time is short and very easy, a definate plus. It also can be used as a party dip. I love it and so does all the family and relatives, definately a favorite. I have had no problems with it being soupy or coming out like a casserole. It does feed plenty and makes nice leftovers. I make it every chance I get. 5 stars for me!!!

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  • on September 04, 2010

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    The recipe is a large portion, so I wrapped up half and put it in the freezer. It does freeze well, but the finished product overall is mushy and kinda off. The corn tortillas didn't hold up well with the sauce. I read someone used flour- which might work too, but I heat my tortillas up in a pan rather than letting them soften in the microwave. I thought it was pretty bland, and played around with some spices and shucked some fresh corn for my second try. It's a decent meal- a quick recipe- but definately one to put your foot in.

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  • on May 25, 2010

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    One of my family's favorites...so easy and delicious. Very versatile too...can easily change up ingredients.

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  • on January 06, 2010

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    love i t, the whole family does..............delicious

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  • on October 02, 2009

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    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.

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  • on August 29, 2009

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    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.

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