Spinach and Cheese Enchiladas

Flour tortillas stuffed with spinach, corn, green chiles, and cheese, topped with creamy enchilada sauce... and more cheese :)

Mmm a quick broil at the end makes the cheese crisp to perfection.

Ingredients

• 1 package frozen chopped spinach (thaw and press out excess liquid in a strainer)
• 1 C frozen corn kernels
• 2 4.5 oz cans diced green chiles
• S & P
• 1 C grated sharp cheddar
• 1 C grated mozzarella
• 6  (white or wheat) flour tortillas
• 3/4 C half & half

Filling

In a bowl, mix together the spinach, corn, 1/2 C cheddar, 1/2 C mozzarella, one can of green chiles, and S & P.

Scoop 1/6 of the filling mixture into each tortilla, and roll em up.  Nestle the enchiladas into a baking dish.

Sauce

For the sauce, combine the half & half, one can of green chiles, and salt and pepper.  Pour the sauce over the enchiladas.

Hmm the sauce doesn't look too appetizing at first, but trust me, it will be good.

Cheese just makes everything better :)

Cover with aluminum foil and bake at 400 for 15-20 minutes.  Then remove the foil and bake for another 15 minutes, or until the sauce is bubbly and cheese looks slightly browned.