VegetarianMalia Howe

Creamy Spinach Enchiladas with Red Cabbage Slaw

VegetarianMalia Howe
Creamy Spinach Enchiladas with Red Cabbage Slaw

This is one of my favorites, and I had forgotten about it for awhile. That is what happens when you have over 200 recipes on your "Recipes To Try" Pinterest board to distract you from the "Tried and Liked" board. Anyway, I'm glad I remembered it. These are so simple to make, and while not very good for you (heavy cream and cheese in slight abundance), they are so yummy you won't care. Plus, spinach has to help balance that indulgence just a little bit, right?? The red cabbage slaw totally makes this dish, so you must, must, must promise me that you will not make one without the other. The colors, texture, and flavors are such a nice balancing contrast to one another that it would be a crying shame to separate them.

Creamy Spinach Enchiladas with Red Cabbage Slaw

-adapted from

  • 1  10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1cup  frozen corn, thawed
  • 1 1/2 c. grated cheddar (I usually use a cheddar jack blend)
  • 2  4.5-ounce cans chopped green chilies
  • 1cup  heavy cream (this translates to about 3 T/serving. Get over it)
  • kosher salt and black pepper
  • 8  6-inch corn tortillas, warmed in the microwave for about 30 seconds to soften (I almost always get 10 out of this recipe)
  • 4 c. thinly sliced red cabbage
  • green onions, thinly sliced
  • 1/4cup  pepitas (roasted hulled pumpkin seeds) or sunflower seeds (the only place I can find pepitas is at Trader Joes, and they come in a huge bag, so unless you really love to snack on them just get some roasted sunflower seeds anywhere else you shop)
  • 2tablespoons olive oil
  • 2   tablespoonsfresh lime juice (squeeze it yourself, friends.  If you read this blog regularly and still use the crap out of the plastic lime you'd better hope I don't find out!)

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.

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.

Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas or sunflower seeds, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.

 Note: I have assembled the enchiladas several hours before baking without any problems. The tortillas may crack, but don't freak out, all will be fine. While I prefer to toss the dressing with the slaw just before serving, we always eat it leftover the next day without complaints.