This recipe was submitted by Sugarpie27 on June 24th
These Spinach corn enchiladas look kinda hard, but they're not. And they're super delicious! We adapted it from meatlessmondays.com.
4 tablespoons butter
1 cup yellow onion, chopped
1 cup yellow bell pepper, chopped
1 7oz can fire-roasted mild green chilis
1 10 oz package creamed spinach
1 ear fresh corn on the cob, kernels cut off
For the sauce:
¼ cup flour
2 ½ cups veggie or chicken stock
1 cup low fat sour cream
1 cup jack cheese, grated
To complete the dish:
9 x 13 inch baking dish
8 6-inch tortillas
Preheat oven to 350 degrees.
Heat 1 tablespoon of butter in a large sauté pan over medium-high heat and cook onion and bell pepper until tender.
Add the corn and the spinach and season with salt and pepper to taste and sauté for 2-3 minutes. Transfer the veggie mixture to bowl, add mild chilis and mix.
In the same sauté pan, add 3 tablespoon butter over medium-high heat and allow to melt completely. Add flour to melted butter and whisk until the roux isn’t lumpy. Allow the roux to cook for 3-5 minutes, or until sauce has thickened slightly, stirring so it doesn’t burn. Add broth and stir for about 2-3 minutes, or until thick.
Take skillet off heat and add sour cream and ½ cup of the jack cheese. Stir to combine.
Add 1/2 cup of the sauce to the veggie mix.
Spray baking dish with cooking spray. Take one tortilla at a time and coat both sides with the sauce. Scoop approximately 1/4 cup of the veggie mix into each tortilla and roll them up.
Line them fold side down on the baking dish. Pour remaining sauce over prepared enchiladas and sprinkle the remaining jack cheese over the top. Bake for 30 minutes or until bubbly and a little golden.