Creamy Spinach Enchiladas

I haven’t shared a recipe for a while but I have a great one today: creamy spinach enchiladas!  I don’t love regular enchiladas but this recipe is so different and so delicious.  You’ll want to start adding it to your regular menu plan.

These spinach enchiladas are full of spinach {of course!}, corn, and green chilies, and they’re topped with a delicious creamy sauce.  My mouth waters just thinking about them!  I can promise you, this is a recipe you’ll want to pin!

 Creamy Spinach Enchiladas

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

 1 cup frozen corn, thawed

 1 1/2 cups grated cheddar

 2 4.5-ounce cans chopped green chilies

 1 cup heavy cream

 kosher salt and black pepper

 8 flour tortillas

Heat oven to 400 degrees.  In a medium bowl, mix together the spinach, corn, 1 cup of the cheddar, and 1 can of the chilies.  In a small bowl, stir together the cream, the remaining can of chilies, 1/4 teaspoon salt, and 1/4 teaspoon pepper. 

Dividing evenly, roll up the spinach mixture in the tortillas {about 1/3 cup per tortilla}.  Place seam-side down in a shallow baking dish.  Top with the cream sauce and the remaining 1/2 cup of cheddar.  Cover with foil and bake until bubbling, 15 to 20 minutes.  Uncover and bake until golden, 10 to 15 minutes more.