---++ 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. -- Main.JMagGuthrie - 04 Sep 2011
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Topic revision: r1 - 2011-09-04 - JMagGuthrie
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