Creamy Corn and Spinach Enchiladas

Perfect for big families or a small gathering, Creamy Corn and Spinach Enchiladas are sure to be a crowd pleaser!


  • 2 tablespoon vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 1/2 cup shredded rotisserie chicken
  • 1 (4 ounce) can diced mild green chiles
  • 2 teaspoon 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 (4 ounce) shredded Monterey Jack Cheese
  • 1/2 teaspoon salt
  • 12 large (6 1/2 inch across) corn tortillas
  • 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


  • Place a rack in the bottom third of the oven and preheat to 350.
  • With nonstick cooking spray, lightly coat a 13 x 9 inches pan and a piece of foil large enough to cover the pan.
  • Filling: On medium-high, heat the oil in a large skillet.
  • Add the onion and cook, stirring frequently, until clear (about 4 minutes).
  • Add chicken, chilis, and chili powder, and cook for 2 minutes, continuing to stir.
  • Remove from heat and stir in the corn, spinach, sour cream, cheese and salt.
  • Place between damp paper towels, microwave tortillas until hot and soft (about 1 minutes). Cover to keep warm.
  • Removing 1 at a time, place a rounded 1/3 cup of filling in the center of each tortilla. Roll into a cylinder and place in prepared pan, seam side down and close enough to touch.
  • Cover the pan tightly with foil and bake for 30 minutes.
  • Sauce: Stir taco sauce and sour cream in a small bowl.
  • Spread over hot enchiladas.
  • Sprinkle with cheese and cilantro and return to the oven, uncovered.
  • Bake until cheese melts and sauce is bubbly (about 10 minutes).

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