Me So Corny

That was tasteless.

But these aren't!

Creamy spinach (and corn!) enchiladas

Real Simple January 2012

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. 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.

I used the CSA spinach (wilted, drain, chopped) and hot green chilies instead of the usual mild.  The spicy flavor made up for the meh eye appeal.  Yummy, vegetarian, would add lots more spinach next time.  In reality the cheese and cream just serve as a silky vehicle for the flavor of the green chilies.

I also used whatever cheese I had in the fridge (cheddar supplemented by mozzarella) because

   Tasteless from start to finish.  Feliz Navidad, everyone!