Creamy Corn And Spinach Enchiladas - cooking recipe

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon salt
1 teaspoon black pepper
1 (16 ounce) package frozen sweet corn
1/2 cup roasted hatch new mexico green chili pepper, diced (leave the seeds in if you want extra heat)
1 bunch spinach
1 (8 ounce) package light cream cheese, softened
1 (8 ounce) package light sour cream (reserve half for topping after baked)
1 -2 tablespoon fresh cilantro, finely chopped (this is about a handful unchopped)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
12 corn tortillas
1 (16 ounce) jar green tomatillo sauce
12 ounces monterey jack cheese, shredded

Preparation

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. (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.).
Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
Bake at 350 for about 30 minutes or until brown on top.