Creamy Corn & Spinach Enchilada Casserole

Ingredients

• 1 cup shredded cooked meat
• 1 14.5 oz can creamed corn
• 1 cup baby spinach leaves (from a 7oz bag
• 1 can diced green chiles
• 2 cups shredded cheese (Mexican, orange or jack)
• 8-10 corn tortillas
• 2 cups green enchilada sauce
• 2/3 cup sour cream.

Preparation

1. in a large mixing bow combine the shreeded meat, creamed corn, spinach leaves, chiles and 11/2 c shredded cheese. Use your hands if needed. This is your filling
2. place a corn tortilla into the bottom of the crock. Add a hearty spoonful of filling, top with another tortilla, continue until the crock is full.
3. Cover and cook on low 5-7 horus or on high for 2-4 hours.
4. Let stand with the lid off 20 minutes before serving.

-- JMagGuthrie - 04 Sep 2011