I adore red chile enchiladas in the wintertime. The smokey sweet and slightly spicy sauce fills your kitchen with a rich aroma and your belly with absolute deliciousness. My Fast and Easy Spinach & Corn Enchiladas are my husband’s favorite. He likes them better than beef enchiladas; he likes them even more than the traditional New Mexican Red Chile enchiladas I make that take three times as long to create. I like that I can make these enchiladas and be ready to eat them in less than 30 minutes.
What makes this recipe so fast and easy is the incorporation of prepared sauce. I use Rick Bayless Frontera Red Chile Enchilada Sauce. Do me a favor, do not substitute for another sauce unless you have tried it and do not it. It is SO much better than any other prepared sauce I have tried.
Another ingredient I really recommend is Marcela Valladolid’s White Corn Tortillas. You can get these at Safeway. I promise you, once you try these tortillas you will be hooked. Again, not as great as fresh corn tortillas, but hey – this is a recipe for Fast and Easy Spinach & Corn Enchiladas. Here we go!
- 12 Marcela Valladolid White Corn Tortillas
- Olive Oil Spray
- 15 oz. Whole Milk Ricotta Cheese (swap to a lighter version at your own risk)
- 1/2 cup defrosted frozen corn
- 1/4 cup defrosted frozen spinach
- 1/2 tsp. garlic salt
- 1 cup Monterey Jack Cheese – divided in two parts
- 1 8 oz. pack of Frontera Red Enchilada Sauce
- Begin preheating the oven to 400 degrees Fahrenheit. Take out a large 18″ x 13″ baking sheet. I like to use my old blackened one. Spray it liberally with olive oil spray. Place 12 corn tortillas, making 4 rows of 3 tortillas. Don’t worry when they overlap, that is fine. Spray the tops of the tortillas again. Get them really good. Place in the over near the heat for 3-4 minutes. While your tortillas are warming up;
- Dump the frozen corn and spinach in a microwave-safe bowl and zap it for 2 minutes on high. In a medium-sized mixing bowl, empty the tub of ricotta cheese. Add the garlic salt, 1/2 cup of Monterey Jack cheese, and the defrosted corn/spinach. Mix well until incorporated. Set aside.
- Your tortillas should be done. Pull them out and let them cool a bit. Spray an 11″ x 7 ” Pyrex casserole or other oven-safe casserole dish with the olive oil spray. Make certain to get the sides as well as the base. Set the dish aside and get ready to assemble your enchilada roll ups.
Eyeball about 4 tablespoons or two heaping spoonfuls of the spinach/corn/cheese mixture across the diameter of a tortilla. Fold one side over and continue to roll. You should be able to fill one layer of the 11″ x 7″ casserole dish with 6 rolled-up enchiladas.
- Open the Frontera Red Chile Enchilada Sauce packet. Pour about 1/4 of the packet (2 oz.) along the top of the 6 enchiladas. This just gets the tops of the enchiladas wet enough to coat them a bit and prevent them from sticking to the second layer.
- Continue to roll up the remaining 6 enchiladas. Placing them on top and a little off to the side of the first layer. Pour the remaining enchilada sauce on top, trying to get all the tops of the corn tortillas covered. Sprinkle the remaining 1/2 cup of Monterey Jack cheese on top of the sauce.
- Bake in the center rack of the oven for 20 minutes. Keep an eye on your enchiladas. Every oven is different and you don’t want to burn your enchiladas! You can also cook your enchiladas at 350 degrees for 30 minutes, but that is less fast, even though just as easy. Serves 4 people.