But back to the recipe: we would definitely give this a 4.5/5! We used chicken, but these would definitely be great with shredded or even ground beef! We weren't sure about the corn, but overall we really enjoyed it! If we made this again next time, we would probably take out the jalapenos-we just dont need quite that much spice! Also, we though of maybe switching out the creamed corn for black or pinto beans, and just not draining them. The corn made the enchiladas a little sweet. We would also add black olives. But that's just because we love black olives! Overall, though, if you enjoy Mexican food--make these!
Creamy Corn and Spinach Enchilada Casserole-adapted from Make it Fast Cook it Slow by Stephanie O'Dea
Total Time: 5 hours
- 1 cup shredded cooked meat
- 1 (14.5 ounce) can creamed corn, or pinto beans, undrained
- 1/4 cup finely chopped fresh cilantro leaves
- 1 cup baby spinach leaves, chopped
- 2 tablespoons chopped sliced jalapenos (if desired)
- 3 tablespoons chopped blacked olives (if desired)
- 2 cups shredded cheese
- 8 to 10 corn tortillas
- 2 cups green enchilada sauce
- 2/3 cup sour cream
Use a 4 quart slow cooker. In a large mixing bowl, combine the shredded meat, creamed corn or bean, cilantro, spinach leaves, jalapenos, black olives, and 1 1/2 cups shredded cheese. Mix until spinach leaves are wilted and coated with the corn.
Place a corn tortilla into the bottom of your stoneware. Add a hearty spoonful of filling. Top with another corn tortilla. Repeat the layers until your crock is full. In a mixing bowl, combine the green enchilada sauce with the sour cream, and pour on top. Add the remaining 1/2 cup shredded cheese. Cover and cook on low for 5 to 7 hours, or on high for 2 to 4 hours. Let stand with the lid off for 20 minutes before cutting.