Creamy Corn and Spinach Enchiladas With Chicken

The aroma of warm corn tortillas mingling with savory chicken and melted cheese instantly transports me back to my grandmother’s kitchen. She always had a knack for transforming simple ingredients into comforting masterpieces, and these enchiladas are a direct descendant of her resourceful, loving approach to cooking. Even though I’ve elevated the recipe with a creamy filling and a touch of spice, the heart of it remains the same – a celebration of family, flavor, and the joy of sharing a delicious meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 6
• Yields: 12 enchiladas
• Dietary Type: Not Gluten-Free (can be modified with gluten-free tortillas)

Ingredients

Filling:

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 1/2 cups rotisserie-cooked chicken, shredded
• 1 (4 ounce) can diced green chilies
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon cumin
• 1 (14 3/4 ounce) can cream-style corn
• 1 (10 ounce) box frozen creamed spinach, thawed
• 1/2 cup light sour cream
• 1 1/2 cups Monterey Jack cheese, shredded, divided
• 1/2 teaspoon salt
• 12 large corn tortillas (6 to 6.5 inches)
• 1/2 cup fresh cilantro, chopped

Sauce:

• 3/4 cup green taco sauce or salsa verde
• 1/2 cup light sour cream

Equipment Needed

• Large nonstick skillet
• 13×9 inch baking pan
• Aluminum foil
• Small bowl
• Microwave
• Damp paper towels
• Clean kitchen towel

Instructions

1. Prepare the Filling: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chopped onion and cook until translucent, about 5-7 minutes.

2. Add the Chicken and Spices: Add the shredded rotisserie-cooked chicken, diced green chilies, cayenne pepper, and cumin to the skillet. Cook for 2 minutes, stirring constantly, until the chicken is heated through and the spices are fragrant.

3. Incorporate Remaining Filling Ingredients: Remove the skillet from the heat. Stir in the cream-style corn, thawed creamed spinach, light sour cream, 1 cup of the shredded Monterey Jack cheese, and salt. Mix until everything is well combined. Taste and adjust seasonings as needed.

4. Prepare the Pan: Lightly spray a 13×9 inch baking pan with non-stick cooking spray. Also, spray a piece of aluminum foil large enough to cover the pan. This prevents the enchiladas from sticking.

5. Soften the Tortillas: Microwave 6 corn tortillas wrapped in damp paper towels on high for about 1 minute, or until they are soft and pliable enough to roll without cracking. Keep the warmed tortillas covered with a clean kitchen towel to prevent them from drying out while you assemble the enchiladas. Repeat with the remaining 6 tortillas.

6. Assemble the Enchiladas: Place a rounded 1/3 cup of the filling down the center of each softened tortilla. Roll the tortilla into a cylinder and place it seam-side down in the prepared baking pan. Repeat with all 12 tortillas. You will likely need to arrange the enchiladas in two layers to fit them all in the pan.

7. Prepare the Sauce: In a small bowl, stir together the green taco sauce (or salsa verde) and the light sour cream until smooth and well combined.

8. Top and Bake: Pour the sauce evenly over the enchiladas in the pan, ensuring they are adequately covered. Cover the pan tightly with the sprayed aluminum foil.

9. Bake Covered: Bake the enchiladas, covered with foil, for 30 minutes in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius).

10. Add Cheese and Bake Uncovered: Remove the foil from the pan. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the enchiladas. Return the pan to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

11. Garnish and Serve: Remove the enchiladas from the oven and sprinkle with the chopped fresh cilantro before serving.

Expert Tips & Tricks

• Preventing Soggy Tortillas: Briefly frying the corn tortillas in a light coating of oil before filling them can help to prevent them from becoming soggy during baking. Just a quick dip in hot oil seals the tortilla.
• Spice Level Adjustment: The amount of cayenne pepper can be adjusted to suit your preferred spice level. Start with 1 teaspoon and add more to taste.
• Make-Ahead Option: The enchiladas can be assembled ahead of time and stored, covered, in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking straight from the refrigerator.
• Cheese Variation: Feel free to experiment with different types of cheese. Cheddar, Colby Jack, or a Mexican cheese blend would all work well in this recipe.

Serving & Storage Suggestions

Serve the Creamy Corn and Spinach Enchiladas With Chicken hot, straight from the oven. They are delicious on their own or accompanied by a side of Mexican rice and refried beans. A dollop of guacamole or a side of pico de gallo would also make excellent additions.

To store leftovers, allow the enchiladas to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in individual portions. The enchiladas can also be frozen for longer storage. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	75mg	25%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	6g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free corn tortillas to make this recipe gluten-free.
• Vegetarian: Omit the chicken and add black beans or more spinach to make this a vegetarian dish.
• Spicier: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling for an extra kick.
• Different Protein: Substitute the chicken with shredded turkey, cooked ground beef, or even shrimp.
• Creamier Sauce: Use heavy cream instead of light sour cream for a richer, more decadent sauce.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. Sauté about 10 ounces of fresh spinach until wilted, then chop it and add it to the filling. Be sure to squeeze out any excess moisture.

Q: Can I make these enchiladas ahead of time?
A: Absolutely! Assemble the enchiladas as instructed, cover them tightly, and store them in the refrigerator for up to 24 hours before baking.

Q: Can I freeze these enchiladas?
A: Yes, these enchiladas freeze well. Wrap them tightly in plastic wrap and then foil before freezing. Thaw them in the refrigerator overnight before baking.

Q: What kind of salsa should I use?
A: Green taco sauce or salsa verde is recommended, but you can use any salsa you prefer. A mild or medium salsa is a good choice if you’re sensitive to spice.

Q: My tortillas are cracking when I roll them. What am I doing wrong?
A: Your tortillas may not be soft enough. Try microwaving them for a slightly longer time, or try steaming them in a steamer basket for a few minutes to make them more pliable.

Final Thoughts

Now, go forth and create your own batch of these Creamy Corn and Spinach Enchiladas With Chicken! I promise, they’ll be a hit. Don’t be afraid to experiment with the ingredients and make them your own. And when you do, please share your creations and experiences with me – I’d love to hear how they turned out! Pair these enchiladas with a refreshing margarita or a crisp Mexican beer for the perfect meal. Happy cooking!