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A Year of Slow Cooking

Saturday, August 9, 2008

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!


It's the two hundred and twenty-second day of the year, the day after 8/8/8. That means today is good luck, too.

I've just decided.

Way back on the 9th day of the year, I threw together an enchilada casserole that was really good, and I've 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 easily use a 4qt, but instead of making each enchilada separately, you can just stack the ingredients in a casserole.

In a large mixing bowl, combine the shredded meat, creamed corn, cilantro, spinach leaves, jalapenos, and shredded cheese. Mix. You may need to use your hands to get the spinach leaves really wilty and coated with the creamed corn.

This is your enchilada filling.

Put a corn tortilla out on the counter, and plop a spoon full of filling in the center. Roll into an enchilada shape and put it seam-side down in your crockpot. Repeat until you run out of filling. I used 10 corn tortillas before I ran out. I stacked them to fit.

Either wash your mixing bowl, or get out another. Combine the green sauce with the 2/3 cup of sour cream. This is optional, I guess, but it tastes really good.

Pour the sauce on top of your enchiladas. Add a few handfuls of shredded cheese for good measure.

Cover and cook on high for 2-4 hours, or on low for 5-7.
I cooked ours on low for 8 hours and it was too long. Everything got really mushy.

Let stand for 20 minutes with the lid off before cutting into.

The Verdict.

This tastes amazing. It looks disgusting. I'd like to tell you what I think it looks like, but Adam is standing over my shoulder and making me delete.

It tastes wonderful. Really wonderful.

But if you use as much sauce as I did, it will fall apart on you. I'd love to make this again and use about half the sauce, and maybe vent the lid a bit with a toothpick to see if the enchiladas keep their shape.

or I'd just layer it all in and not spend the time making separate enchiladas. But even then, I'd probably only use 2 cups of liquid.

But all in all, this tasted amazing and we all liked it, a lot. The sweetness of the corn balanced the slight spiciness of the jalapenos nicely, and all four of us cleaned our plate.

And if you plate it with some fancy garnishes, it instantly looks much, much better. I learned that from Food Gawker.
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28 comments:

Anonymous said...

Wow, this sounds dee-lish! I don't get off work until 6:00, so I guess I'm going to have to wait until tomorrow to make it. And I should not have linked to the foodgawker site--I'm sitting at my desk drooling on the keyboard!!

Karen said...

Mmmmm.....green enchiladas....my favorite. Thanks!

Gina said...

Oh, this sounds soooo good. I'm always looking for spinachy-vegetarian options. Thanks!

Moxie said...

This sounds SO good!!! A great recipe to use some of that fresh garden corn up in!!!!! Thankyou!!

Angela said...

Just started reading your blog after Brandie G. referenced you in hers...you are my new hero!!!

Linda F. said...

This looks so good - I love your blog! Thank you so much for taking the time to blog about the recipes. I have 2 crockpots, 1 little dipper size crockpot and just bought a 2 qt. crockpot for appetizers. In fact, there's a hot cheese dip in it right now.

The Kitchen Chemist said...

This sounds absolutely fantastic. I'll have to get some corn tortillas to try it out!

Your blog has inspired me to start up a new blog of my own (it combines chemistry and cooking), posting my own creations, and of course with a link to your own blog!

Karen said...

This sounds great! I love your blog by the way - all kinds of great recipes and ideas here! And I'm really getting into my crockpot again. I think of it as a winter meal maker, but here in Florida, it's actually great in the summer too (nothing to heat up the kitchen with).

Rachael said...

I've been meaning to try enchiladas in the crockpot for a long time...thanks for the inspiration!

My Ice Cream Diary said...

This just made my MUST TRY VERY SOON list. It sounds so yummy.

You did a great job with the garnishes. Even food needs accessories.

Anonymous said...

She's right, it doesn't look the greatest but everyone in the family liked how it tasted. I doubled it for my 5 qt crockpot.

Kellie said...

First, I want to say thanks for your blog...I am having so much fun with it!!! Do you think you could use frozen spinach with this (thawed and drained)? I always have that on hand but never fresh...what do you think?
Thanks again!

Elle_Cooks said...

I just recently found your blog and this was my first recipe to try. We loved it. I made it in my 5 qt round Crock Pot and just layered it. I took your advice, and used only 2 cups of the liquid, and it turned out perfectly.

Crockpot Lady said...

oh, yeah! Thank you so much for reporting back, I really appreciate it!
xox
steph

Gary and Shelice Murphy said...

Made it. Loved it. Wrote a whole post about them and you. Did use flour tortillas (don't hate me ;D), used less sauce and only added it for the last half hour. You've changed my life and my family thinks your the bomb!!! Keep up the great work...no pressure ;D

Michelle said...

I'm printing this out later thanks Steph!!!!

Rachel said...

I used frozen spinach and didn't add the sour cream as my husband isn't a big fan of sour cream. It turned out really good. We were talking after we ate it and some onions would have gone nicely in the mixture as well. Oh, I am lazy so I just cut up the tortillas and layered them and it was very delicious!

Joe Horn said...

I just made some lower fat chicken and cheese enchiladas and put them on my blog. Actually I've made them quite a bit, they are great. Come take a look if you have a chance and let me know what you think.

http://cookingquest.wordpress.com

Faye G.-S. said...

This sounds dee-lish! I think with a few mods (i.e. frozen corn instead of creamed) the goopy issue may be resolved. I'll be making this on Tuesday, so I will let you know!

DeliaNeal said...

I made this for a potluck. I'm in Arizona so I was dealing with lots of enchilada experts. I used canned corn instead of creamed and I used thigh meat from some chicken legs I simmered. I subbed 1/2 of the cheese with Mexican Queso Fresco and mixed it all with the spinach and a little hot green chile. I fried 6 inch corn tortillas very briefly (10 sec/side) in peanut oil (makes them more pliable), drained them and when they cooled I dunked them in canned Salsa Verde (tomatillo sauce), filled them, rolled them and stacked in the crock-pot. Mixed 2 cans of salsa verde with about a cup of mexican crema (sour cream is fine), poured that over the top, sprinkled some more cheese and cooked it on high for about 3 hrs. Absolutely yummy (a little crusty on the bottom, but people loved that), not soggy and none left!

heidi said...

I made this on monday night and used less enchilada sauce to see if they would keep from falling apart. They actually were a little dry, but they were still delicious. I think next time I will use a whole 28 oz can.

amy and the bad cats said...

i made this today, and used only a 10 oz can of enchilada sauce. it was a wee bit soupy, but i layered it and only used 4 or 5 tortillas. next time i'll use double that. the flavor was great! definitely a keeper!

Anonymous said...

I was wondering if anyone had tried it with low carb tortillas. I am still thinking about what to do about the corn, maybe beans?

Netta said...

We just made this yesterday... made a few adjustments (used cream soup instead of sour cream, crunchy taco shells instead of corn tortilla, etc)
Cooked it for approx 5 hrs. on low.
It was yummy and looked good, too!
THANKS!

Crystal said...

Your notes indicate you would try this in a layering method next time. Did that work? I am thinking that is what I am going to do to save time.... as my children could care less if it is cassarole or individual enchiladas. Sounds super yummy and is on my list to make this coming week.

Stephanie O'Dea said...

Hi Crystal,

layering works! save yourself some work, definitely.

xoxo steph

Aimee said...

Sounds great however I've never found a gluten free creamed corn. Do you have a specific brand you buy?

Stephanie O'Dea said...

Hi Aimee, I just use Green Giant. They're parent company is General Mills, and GM doesn't hide gluten in modified food starch. The label clearly lists corn starch, however.

Here's the label up close.

xxo steph

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