Creamy Spinach Enchiladas

• 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
• kosher salt and black pepper
• 8 6-inch corn tortillas, warmed
• 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

Directions

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.
3. Meanwhile, 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.

• Per Serving
• Calories 712

• Fat  51g
• Sat Fat  25g
• Cholesterol  126mg
• Sodium  1,108mg
• Protein  25g
• Carbohydrate  45g
• Sugar  3g
• Fiber  9g
• Iron  6mg
• Calcium  549mg