Beef and Corn Enchiladas with Spinach Cream Sauce

Corn tortillas filled with ground beef and corn then smothered in a vibrant, green spinach sauce and baked until hot and bubbly. The filling is mildly spiced so as not to detract from the clean, sharp taste of the sauce, the true star of the show.

The filling is made by browning ground beef (substitute ground turkey, chicken, beans or tofu) with onion, corn, diced tomato and green chiles then mixing in extra sharp cheddar cheese. The glorious green sauce is a cinch to make by pureeing fresh spinach, green chilies, scallions, chicken broth and sour cream together in a blender.

The chewy tortillas and cheese with the lovely creaminess of the sauce and the soft, hearty filling round out the textures so your mouth will never be bored. Corn adds a natural sweetness that is deliciously balanced with the mild heat of the green chiles and the fresh flavor of the spinach.

January can feel never-ending; like the longest, darkest month of the year; the brightness of this dish will bring a little bit of early spring to your heart and erase the winter doldrums.

Green Goddess Enchiladas

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: serves 4 - 5

Green Goddess Enchiladas

Corn tortillas filled with ground beef and corn then smothered in a vibrant, green spinach sauce and baked until hot and bubbly.

INGREDIENTS:

1 pound ground beef (substitute ground turkey, chicken, beans or tofu)
1 small onion, diced
1 can (10 ounce) Rotel diced tomatoes and green chiles, drained
1 cup corn kernels
1/2 teaspoon dried oregano
sea or kosher salt and fresh black pepper
2 cups extra sharp cheddar cheese or Monterrey jack, shredded
10-12 corn tortillas or 8-inch flour tortillas
Sauce:
1 can (14 ounce) low sodium chicken or vegetable broth
1 cup sour cream
3 cups fresh spinach leaves, packed
1 can (4 ounce) green chilies
2 scallions, chopped
pinch each of salt and pepper

INSTRUCTIONS:

  1. In a large skillet brown the ground beef, drain off the grease and add the onions, Ro-tel, corn, oregano, 1 teaspoon salt and 1/8 teaspoon black pepper. Saute 5-6 minutes over medium-low heat stirring often. Remove from heat.
  2. In a blender puree all of the sauce ingredients together. Preheat oven to 400 degrees F. Grease a 9×13 casserole or baking dish. Lightly cover bottom of the dish with the sauce.
  3. Heat corn tortillas by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds. If using flour tortillas briefly toast them on each side in a skillet over medium-low heat.
  4. Stir 1 cup of cheese into the beef. Add heaping 1/2 cups to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
  5. Pour spinach sauce evenly over top of enchiladas. Sprinkle remaining cup of cheese down the middle. Bake for about 25 minutes until bubbly all over. Allow to sit for five minutes before serving with sour cream.

Notes:

Adapted from ZipList

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