Creamy Corn and Spinach Enchiladas
50 mins (prep 20, cooking 30)
17 ingredients
6 servings
A friend of mine ordered corn enchiladas while we were out to lunch last weekend. I wasn't in the mood for it at the time but later that day I though it seemed like the perfect way to use some of the Hatch chile I have in the freezer. I had some left over spinach so I decided to throw that in as well.

Categories:  <-60-mins , greens , beginner-cook , north-american , mexican , one-dish-meal , corn , time-to-make , easy , main-dish , spinach , vegetarian , vegetable ,
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Serving Size (241.09 g)
Servings 6
Amount per Serving
Calories 425.07 Calories from Fat 168.75
% Daily Value *
Total Fat 18.75g 173.06%
Saturated Fat 4.04g 121.21%
Trans Fat 0.17g %
Cholesterol 1.7mg 3.4%
Sodium 901.28mg 225.32%
Total Carbohydrate 58.16g 116.33%
Dietary Fiber 10.67 g 256.18%
Sugars 5.93 g %
Protein 9.8g 117.56%
Vitamin A 90.68IU% Vitamin C 18.51mg%
Calcium 145.96mg% Iron 6.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, frozen sweet corn, roasted, green chili, light cream cheese, light sour cream, fresh cilantro, ground cumin, sauce