Creamy Spinach Enchiladas

Serves: 4

Ingredients:

• 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  cup  heavy cream
• kosher salt and black pepper
• 8  6-inch corn tortillas, warmed
• 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

Directions:

1. 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, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow 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.
3. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.

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