Creamy Corn And Spinach Enchiladas

---

A friend of mine ordered corn enchiladas while we were out to lunch last weekend. I wasn't in the mood for it at the time but later that day i though it seemed like the perfect way to use some of the hatch chile i have in the freezer. I had some left over spinach so i decided to throw that in as well.

---

Steps

---

Saute onion in large skillet until soft.

---

Add salt and pepper to onion while sauteing.

---

In a large bowl , defrost corn in microwave and drain well.

---

Return to large bowl.

---

Add diced hatch chile to corn.

---

Add spinach to sauteing onions and cook down , about 5 minutes.

---

Add softened cream cheese , 4 oz of sour cream , chopped cilantro , cumin , garlic powder , salt , and onion / spinach mixture to corn and hatch chile and mix well.

---

Lightly grease 9x13 baking dish with olive oil.

---

Fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture.

---

Roll tortillas and line in baking dish.

---

Add tomatillo sauce to cover rolled enchiladas and cover with cheese.

---

Bake at 350 for about 30 minutes or until brown on top.

---

Ingredients

---

olive oil, yellow onion, salt, black pepper, frozen sweet corn, green chili pepper, spinach, light cream cheese, light sour cream, fresh cilantro, ground cumin, garlic powder, corn tortillas, green tomatillo sauce, monterey jack cheese