Creamy Corn and Spinach Enchiladas
Indulge in the comforting flavors of these Creamy Corn and Spinach Enchiladas, the perfect vegetarian dinner that’s both hearty and wholesome. This vibrant dish combines tender sautéed spinach, sweet bursts of corn, and a luscious cream cheese filling, all wrapped in soft flour tortillas and smothered in zesty red enchilada sauce. Topped with gooey Mexican-blend cheese and a sprinkle of fresh cilantro, these enchiladas bake to golden, bubbly perfection in just 25 minutes. Whether you’re looking for a quick weeknight recipe or a crowd-pleasing meatless meal, this easy enchilada recipe brings restaurant-quality flavor to your table with simple ingredients you’ll love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 whole Garlic cloves
- 6 cups Fresh spinach
- 1 cup Canned corn
- 4 ounces Cream cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 whole Flour tortillas (8-inch)
- 2 cups Red enchilada sauce
- 2 cups Shredded Mexican-blend cheese
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
Stir in the canned corn, cream cheese, ground cumin, paprika, salt, and black pepper. Cook until the cream cheese is fully melted and the mixture is creamy. Remove from heat.
Lay out the flour tortillas. Divide the spinach and corn mixture evenly among the tortillas, placing the filling in the center of each.
Roll each tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the rolled tortillas, ensuring all are well coated.
Sprinkle the shredded Mexican-blend cheese over the top.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh cilantro if desired.
Serve warm and enjoy your Creamy Corn and Spinach Enchiladas!
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.1 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 604 mg | 46% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
