1. 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. 2. Add diced Hatch chile to corn. 3. Add spinach to sauteing onions and cook down, about 5 minutes. 4. 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. 5. Lightly grease 9x13 baking dish with olive oil. 6. Fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. Roll tortillas and line in baking dish. (It may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. Also, I was able to fit 8 across and 4 down in my baking dish.). 7. Add tomatillo sauce to cover rolled enchiladas and cover with cheese. 8. Bake at 350 for about 30 minutes or until brown on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
