Creamy Corn and Spinach Enchiladas CrockPot Recipe
Day 222. recipe updated in Make it Fast, Cook it Slow to: 2 cups enchilada sauce, and to layer the tortillas with the filling. mmm! Its the two hundred and twenty-second day of the year, the day after 8/8/8. That means today is good luck, too. Ive just decided. Way back on the 9th day of the year, I threw together an enchilada casserole that was really good, and Ive been meaning to do regular enchiladas ever since. We had some leftover brisket , so I used that as the filling---but you could use rotisserie chicken meat, PORK , or leave it vegetarian. Enchiladas are very versatile. The Ingredients. --1 can (14.5 oz) creamed corn --1 cup shredded already-cooked meat --1 cup baby spinach leaves --1/4 cup finely chopped fresh cilantro leaves --2 T chopped sliced jalapenos --1 1/2 cups shredded cheese (I used a packaged Mexican blend) --1 can (28 oz) green enchilada sauce --2/3 cup sour cream --corn tortillas --more shredded cheese The Directions. I used a 6qt Smart-Pot for this. You can ea...