Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Creamy Spinach Enchiladas

The cup of heavy cream doesn’t exactly help the nutrition content of this veggie-filled dish, but it makes it taste sooo good!


  • 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
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 8 6-inch corn tortillas, warmed
  • Enchilada topping (recipe follows)


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.

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.  Serve with the following enchilada topping.

Enchilada Topping:

  • 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
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

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.

From Creamy Spinach Enchiladas on RealSimple.com.

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Chili Relleno Casserole

I was served this dish by a wonderful woman while I was serving my mission in California.  Her name has disappeared into the abyss of my poor memory, but her dish has become a staple in my home.  This is great with corn on the cob when in season, or just with cooked frozen corn.


  • 4 4-ounce cans of whole green chilies
  • 4 cups of Mexican blend cheese
  • 1 cup of milk (or half-n-half)
  • 2 eggs
  • 1/3 cup of flour
  • 1 8 oz can tomato sauce


Drain, split open chilies, and remove seeds.  Reserve ½ cup of the cheese.  Whisk milk  with eggs and flour until smooth.  In 1 ½ quart casserole dish, layer 1/3 of chilies, ½ of cheeses, and half of flour mixture.  Repeat.  Top with remaining 1/3 of chilies, then ½ cup of cheese, then tomato sauce.  Bake at 375 degrees for 1 hour.

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