Categories: Dinner

Ingredients

• 1 10 oz package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen corn, thawed
• 6 oz cheddar, grated (1 1/2 cups)
• 2 4.5 oz cans chopped green chilies
• 1 cup heavy cream
• Kosher salt and black pepper
• 8 6 inch corn tortillas, warmed
• 1/4 small red cabbage, thinly sliced (about 4 cups)
• 2 scallions, thinly sliced
• 1/4 cup pepitas (roasted hulled pumpkin seeds)
• 2 Tbsp olive oil
• 2 Tbsp fresh lime juice

Directions

1. at oven to 400. In a medium bowl, mix together the spinach, corn, 1 cup of the cheddar, and 1 can of teh chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teasppon pepper.

2. Dividing evenly, rool up the spinach mixture int he tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. top with the cream sauce and the reamining 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.

3. Meanwhile, in a large bowl, toss teh cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.

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