Vegetarian

Creamy Spinach Enchiladas takes 30 minutes to prepare.

Creamy Spinach Enchiladas takes 35 minutes to cook.

Creamy Spinach Enchiladas makes 4 servings.

The ingredients for Creamy Spinach Enchiladas are:

1 10-oz package frozen chopped spinach, thawed & squeezed dry
1 cup frozen corn, thawed
1 1/2 cup cheddar cheese
1 7-oz can chopped green chilies
8 Whole Wheat Tortillas, Soft Taco size
1/2 cup heavy cream
1/2 cup 1% Lowfat Milk
1/4 tsp Pepper, black

Here is how you make Creamy Spinach Enchiladas:

Heat oven to 400 degrees F. In a medium bowl, mix together the spinach, corn, 1 cup of the cheddar, and half of the chilies. In a small bowl, stir together the cream, milk, the remaining chilies, and pepper.Using 1/3 cup per tortilla, roll up the spinach mixture in the tortillas. Place each one seam-side down in a shallow baking dish. Top with the sauce and the remaining cheddar. Cover with foil and bake until bubbling, 15-20 minutes. Uncover and bake until golden 10-15 minutes more. Serving Size: 2 tortillasNumber of Servings: 4Recipe submitted by SparkPeople user DBEAU57.

The nutritional information for Creamy Spinach Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 539.4

• Total Fat: 27.2 g
• Cholesterol: 42.4 mg
• Sodium: 853.7 mg
• Total Carbs: 49.5 g
• Dietary Fiber: 31.6 g
• Protein: 24.4 g