Tuesday, May 29, 2012

Tasty Tuesdays: Creamy Spinach Enchiladas

Welcome to Tasty Tuesdays!

I'm excited to share this recipe with you because I loved it!  There is hardly any prep required and they are very simple to put together.  The original recipe is from the January 2012 issue of Real Simple Magazine.  Click here for the recipe.

- (1) 10-ounce package frozen chopped spinach, thawed and squeezed dry

- 1 cup frozen corn, thawed
- 1-1/2 ounces Cheddar cheese, grated
- (2) 4.5-ounce cans chopped green chilies
- 1 cup heavy cream {could substitute 1/2 cup skim milk for half of cream}
- salt and black pepper
- (8) 6-inch corn tortillas, warmed
- 1/4 small red cabbage, thinly sliced (about 4 cups)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice

1.  Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.

2.  Dividing evenly, roll up the spinach mixture in the tortillas.  Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ 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 the cabbage with oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas and enjoy!

Fresh out of the oven:

Corn tortillas are prone to cracking.  I should have warmed them a little before filling them because I did experience cracking with a few as you can see in the photo above.

Also, I baked 5 enchiladas in the dish shown in the photo above, and 3 in a small dish that I put in the freezer for  later.

I served with a dollop of sour cream and it added the perfect amount of coolness to the spice of the chilies.

A glass of Mexican beer was the obvious beverage of choice...

This recipe was a definite keeper - I know I'll be making it again!

What did you cook this week?

Party Rules:
1.  Add a link in the post you link up back to this post
2.  Add the Tasty Tuesdays button to the post you are linking up.  You will find the button on my sidebar.  Thanks!


  1. Everything looks delicious. Pinning this for later!

  2. love enchilada's the recipe looks great!

  3. ill have to try this! looks SO good!


  4. those enchiladas look amazing!!! wow! I linked up a favorite bagel sandwich.

  5. Hi Alissa,
    Your Enchilada's look awesome! Thanks for hosting and have a great week!
    Miz Helen

  6. HI,
    I shared a video/recipe for Preserved Moroccan Lemons and an article that highlights answers about fermentation by the expert!

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    Thanks for hosting!

  7. Good morning!

    For this week's link up I've decided to submit my contribution to the Secret Recipe Club - are you a participant?

    My contribution: Pan seared duck breast salad with fruit and toasted walnuts. Cooking times may vary depending on the size of your breasts. Mine took a while... Story of my life.

  8. Good morning to you!

    So this past week Haydn and I blog a recipe from another blog or cookbook – I chose to do that but not.

    Instead I asked “where does inspiration come from?”…. a few hours later I had to then reflect, “where did all the rum go?”… oops! Summer-ish Strawberry Mojitos baby!

  9. Hi Alissa, I re joined your blog. I made my connection link so people can find me! yeah. I love GREEN, so I love opening your blog. I will enter your party. Since I am new to all of this, the party is the latest thing I am finding. This is FUN and delicious.

  10. Those enchiladas look sooooo good. I know my family would love them. Thanks so much for hosting. I've linked up an Israeli Couscous Salad with Apples, Cranberries and Herbs. It looks like there are many yummy dishes linked up this week. I am off to check them out.

  11. this looks so so good! thanks for giving us a fun place to link up at every week


  12. Hi Alissa. You had me at enchilada! Love!! These look tasty. I'll be pinning this recipe. Hope you enjoy the rest of the week and thank you for hosting. =)

    ~ Catie

  13. Thanks, I'm definitely going to try this with fajita chicken.

  14. Hi again.. Thanks for coming over. Your blog is one of my very favorites. Cool!

  15. Too bad I didn't get to eat my spinach like this growing up. Yum!

  16. That looks divine! And the red cabbage looks so refreshing and a nice contrast to the enchiladas. I'll be making these soon! :)

  17. I love these! I wish I would've had this for the baby shower I went to today! :) You post great diy's, alissa!!! :)


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