Creamy Spinach Enchiladas - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen corn, thawed or 1 cup canned corn
6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese
2 (4 1/2 ounce) cans chopped green chilies
1 cup heavy cream
kosher salt and black pepper
48 inches corn tortillas, warmed
1/4 small red cabbage, thinly sliced or 4 cups red cabbage
2 scallions, thinly sliced
1/4 cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons olive oil
2 tablespoons fresh lime juice

Preparation

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, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 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.
Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
Tip\"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.