Creamy Spinach Enchiladas or Hatch's chicken spinach enchiladas

Creamy Spinach Enchiladas Ingredients
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen corn, thawed
• 6 ounces Cheddar, grated (1 1/2 cups)
• 2 4.5-ounce cans chopped green chilies
• 1 cup heavy cream • kosher salt and black pepper
• 8 6-inch corn tortillas, warmed
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice

Directions

1. 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.

2. 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.  

Variation with chicken and using Hatch's Green enchilada sauce

Chicken and Spinach Enchiladas
Preparation Time – 20 minutes Cooking Time – 30 to 40 minutes

Ingredients
3 cups cooked, shredded chicken
16 oz. container sour cream
2 10 oz. boxes frozen spinach, cooked and well drained
4 cups shredded pepper jack cheese, divided
2 Tbsp minced onion
2 tsp minced garlic
2 tsp ground cumin
Salt and pepper
18 to 20 soft taco size flour tortillas
 2 10 oz. cans Hatch's green chile enchilada sauce

Directions Preheat oven to 350. Lightly grease 2 9×13 glass baking sheets with non-stick cooking spray.

 In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, 1 cup of the pepper jack cheese, minced onion and garlic, cumin and some salt and pepper.

Spoon the mixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I can generally fit 8 to 10 enchiladas in a pan, depending on how full they are and how tight they are rolled.) Fill both pans. Then pour 1 can of the green enchilada sauce over the top of 1 pan, and repeat with the other can. Sprinkle the remaining 3 cups of pepper jack cheese over the 2 pans.

Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.