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Creamy Spinach Enchiladas


Creamy Spinach Enchiladas Recipe

Ingredients:
  • 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
  • 8 kosher salt and black pepper
  • 1/4 6-inch corn tortillas, warmed
  • 2 small red cabbage, thinly sliced (about 4 cups)
  • 1/4 cup scallions, thinly sliced
  • 2 tablespoons pepitas (roasted hulled pumpkin seeds)
  • 2 tablespoons olive oil
Directions:
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