Creamy Spinach Enchiladas with Red Cabbage Slaw


veg enchiladas

This meal was surprisingly delicious.   There’s something about the creamy sauce on the vegetarian enchiladas paired with the savory cabbage slaw that makes this meal comforting and delightful.   I was skeptical when I made it because it doesn’t call for any spices or strong flavors like garlic, onion, cumin, etc.  I thought it might be bland, but boy was I wrong.  This is a perfect weeknight dinner because you can assemble the whole thing in advance, then throw it in the oven a half hour or so before you’re ready to eat.

I made 8 small enchiladas and put them in an 11″ x 7″ Pyrex dish.    I wrapped them tightly and had to the squeeze the last one in to get it to fit, but although tight, all eight fit perfectly.  A 13″ x 9″ baking dish would have given them a little more room.

I used flour tortillas instead or corn because I prefer them.

My husband loved this dish and asked that we have it again soon.     This will definitely become part of our regular dinner rotation.  Now if I could only get the boys to eat it.


Creamy Spinach Enchiladas with Red Cabbage Slaw
Recipe adapted from Real Simple

1  10-ounce package frozen chopped spinach, thawed and squeezed dry
1  cup frozen corn, thawed
6  ounces  Cheddar, grated (1 1/2 cups)
2  4.5-ounce cans chopped green chilies
1/2  cup  heavy cream
1/2 cup reduced fat sour cream
kosher salt and black pepper
8  6-inch corn tortillas, warmed or 6-inch flour tortillas at room temperature
1/4 small red cabbage, thinly sliced (about 4 cups)
2  scallions, thinly sliced
1/4 cup pepitas (roasted hulled pumpkin seeds)
2  tablespoons olive oil
2  tablespoons  fresh lime juice (from one lime)

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 sour cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.  Spread a very, very thin layer of cream sauce on the bottom of the baking dish.

Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish.  Us an 11″ x 7″ dish if you want them really packed in tightly.  For more room, use a 13″ x 9″ 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.

Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas.  Whisk the olive oil, lime juice, and ¼ teaspoon each salt and pepper together.  Pour onto the cabbage and toss.  Serve with the enchiladas.

Yield:  3 – 4 servings

One year ago: Banana Chocolate Chip Muffins
Two years ago: Roasted Vegetable Frittata
Three years ago: Moroccan Spiced Chickpea Soup
Four years ago: Lima Bean Soup with Parmesan Bacon Crisp

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