Name: Creamy Spinach Enchiladas
Cuisine: International
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 cup frozen corn, thawed or 1 cup canned corn; 6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese; 2 (4 1/2 ounce) cans chopped green chilies; 1 cup heavy cream; kosher salt and black pepper; 48 inches corn tortillas, warmed; 1/4 small red cabbage, thinly sliced or 4 cups red cabbage; 2 scallions, thinly sliced; 1/4 cup pepitas (roasted hulled pumpkin seeds); 2 tablespoons olive oil; 2 tablespoons fresh lime juice

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup frozen corn, thawed or 1 cup canned corn

6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese

2 (4 1/2 ounce) cans chopped green chilies

1 cup heavy cream

kosher salt and black pepper

48 inches corn tortillas, warmed

1/4 small red cabbage, thinly sliced or 4 cups red cabbage

2 scallions, thinly sliced

1/4 cup pepitas (roasted hulled pumpkin seeds)

Creamy Spinach Enchiladas

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