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
- 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
- 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.
- Cover and cook on low 5-7 horus or on high for 2-4 hours.
- Let stand with the lid off 20 minutes before serving.
--
JMagGuthrie - 04 Sep 2011
This topic: GuthrieFamily
> WebHome >
Recipes > CreamyCornAndSpinachEnchiladaCasserole
Topic revision: r1 - 2011-09-04 - JMagGuthrie