Cheesy Spinach and Corn Enchiladas with Hatch Chile
Savor a delightful fusion of flavors in these Cheesy Spinach and Corn Enchiladas, featuring sweet corn, nutritious spinach, and a kick of roasted Hatch chiles. This dish is perfect for a cozy dinner, offering a creamy filling wrapped in soft tortillas, smothered in tangy tomatillo sauce and melted Monterey Jack cheese. It's a great way to use up leftover ingredients and bring a taste of the Southwest to your kitchen. Serve it with fresh cilantro and a dollop of sour cream for a truly satisfying meal that pleases both adults and kids alike!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
olive oil
1 tablespoon (for sautéing)
yellow onion
1 large (diced)
salt
1/2 teaspoon (to taste)
black pepper
1 teaspoon (to taste)
frozen sweet corn
16 ounces (defrosted and drained)
roasted hatch new mexico green chile pepper
1/2 cup (diced)
spinach
1 bunch (fresh)
light cream cheese
8 ounces (softened)
light sour cream
8 ounces (reserve half for topping)
fresh cilantro
1-2 tablespoons (finely chopped)
ground cumin
1 teaspoon
garlic powder
1 teaspoon
salt
1/2 teaspoon
corn tortillas
12
green tomatillo sauce
16 ounces
Monterey Jack cheese
12 ounces (shredded)
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5-7 minutes. Stir in the salt and black pepper as the onion cooks.
2
While the onion is cooking, place the frozen sweet corn in a microwave-safe bowl and defrost until completely thawed. Drain well and return the corn to the bowl.
3
Add the diced Hatch chiles to the corn and mix well.
4
After the onions are cooked down, add the fresh spinach to the skillet. Stir and cook until the spinach is wilted, about 3-5 minutes. Remove from heat.
5
In the bowl with the corn, combine the sautéed onion and spinach mixture with the softened cream cheese, 4 ounces of sour cream, chopped cilantro, ground cumin, garlic powder, and an additional 1/2 teaspoon of salt. Mix thoroughly until well combined.
6
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil.
7
To assemble the enchiladas, warm the corn tortillas in a microwave, covered with a kitchen towel, for about 30 seconds to make them pliable. Take each tortilla and spoon 2 or 3 generous tablespoons of the corn and spinach filling into the center. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
8
Once all tortillas are filled and arranged in the dish, pour the green tomatillo sauce evenly over the top, ensuring all enchiladas are covered. Sprinkle the shredded Monterey Jack cheese generously over the sauce.
9
Bake in the preheated oven for approximately 30 minutes, or until the cheese is bubbly and golden brown on top. Let it cool for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in these enchiladas?
The primary ingredients are corn tortillas, frozen sweet corn, fresh spinach, roasted Hatch chiles, cream cheese, and Monterey Jack cheese.
Is this recipe suitable for vegetarians?
Yes, these Cheesy Spinach and Corn Enchiladas are completely vegetarian.
What kind of tortillas should I use?
The recipe calls for 12 corn tortillas.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How long do the enchiladas need to bake?
They should bake for approximately 30 minutes until the cheese is bubbly and golden.
What type of sauce is poured over the enchiladas?
The recipe uses 16 ounces of green tomatillo sauce.
Can I use flour tortillas instead of corn?
Yes, you can substitute flour tortillas, though the texture will be softer and less traditional.
What kind of cheese is used for the topping?
The recipe uses 12 ounces of shredded Monterey Jack cheese.
What makes these enchiladas 'Southwest' style?
The inclusion of roasted Hatch New Mexico green chiles and cumin provides the signature Southwest flavor.
How do I prevent corn tortillas from cracking when rolling?
Warm them in the microwave covered with a kitchen towel for 30 seconds to make them pliable.
How much corn is required?
You will need 16 ounces of frozen sweet corn, defrosted and drained.
Can I use fresh corn?
Yes, you can use fresh corn kernels, just ensure they are cooked or sufficiently thawed if previously frozen.
What provides the creamy texture in the filling?
A combination of 8 ounces of softened cream cheese and 4 ounces of sour cream creates the creamy filling.
How much cream cheese do I need?
The recipe requires 8 ounces of light cream cheese.
Is all the sour cream used in the filling?
No, use 4 ounces in the filling and reserve the remaining 4 ounces for topping the finished dish.
What spices are used for seasoning?
The filling is seasoned with ground cumin, garlic powder, salt, and black pepper.
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw it and squeeze out all excess moisture before adding it to the skillet.
How spicy are these enchiladas?
They have a mild to medium kick depending on the heat level of the Hatch chiles used.
How many enchiladas does this recipe make?
The recipe is designed to fill 12 corn tortillas.
What size baking dish should I use?
A standard 9x13-inch baking dish is recommended.
Do I need to grease the baking dish?
Yes, lightly grease the baking dish with olive oil before adding the rolled tortillas.
How long should I sauté the onions?
Sauté the diced yellow onion for 5-7 minutes until soft and translucent.
When do I add the spinach to the mix?
Add the spinach to the skillet after the onions are cooked down.
How long does it take for the spinach to wilt?
The spinach typically wilts in about 3-5 minutes of cooking.
What is a good substitute for Monterey Jack cheese?
Pepper Jack, Mild Cheddar, or a Mexican blend cheese would work well.
What are the recommended garnishes?
Fresh chopped cilantro and a dollop of sour cream are the suggested toppings.
Can I prepare this dish in advance?
Yes, you can assemble the enchiladas ahead of time and keep them refrigerated until ready to bake.
How do I know when the dish is fully cooked?
The enchiladas are done when the sauce is bubbling and the cheese on top is golden brown.
What type of onion is best for this recipe?
A large yellow onion is recommended for its balanced flavor.
What if I cannot find Hatch chiles?
You can substitute them with canned diced green chiles or roasted poblano peppers.