Go Back

Spinach, Corn & Potato Enchiladas

Ingredients

  • 2 lg. baking potatoes
  • 1/2 c. corn kernels
  • 1 lg. red bell pepper seeded and diced
  • 1 yellow onion coarsely chopped
  • 10 oz. fresh spinach leaves thinly sliced
  • 1-28 oz. can enchilada sauce
  • Salt and pepper to taste
  • 12 corn tortillas
  • 1/3 lb. cheddar cheese shredded

Instructions

  • Preheat oven to 375 degrees.
  • Place the potatoes on a baking sheet and bake until tender. Let cool completely, then dice and set aside.
  • Reduce the oven temperature to 350 degrees.
  • In a saucepan, combine the potatoes, corn, bell pepper, onion and spinach. Add 1 cup of the enchilada sauce and mix well. Place over medium heat, cover tightly and cook until the spinach is wilted, 5-6 minutes.
  • Remove from heat, season with salt and pepper, set aside.
  • Pour about 1/2 cup of the remaining enchilada sauce into a 13x9 inch baking dish. The sauce should just cover the bottom.
  • In a wide frying pan, over medium heat, warm the remaining enchilada sauce.
  • One at a time, dip each tortilla into the warm sauce, allowing it to warm just enough to be pliable.
  • Then, place it in the prepared baking dish and spoon about one-twelfth of the potato mixture along its center. Roll it up and arrange it in the dish, seam side down. Repeat with remaining tortillas and filling.
  • The dish should be tightly packed. Pour any remaining sauce over the enchiladas. Sprinkle with the cheddar cheese. Bake until heated through and the cheese is melted, about 20-25 minutes.