HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Nothing has been viewed

Spinach and Corn Rolled Enchiladas Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Spinach and Corn Rolled Enchiladas

Photo by: Christopher Marchetti

These have been a hit every time I have prepared them. They are wonderfully rich and creamy and yet very healthy and not fattening. They have often been featured on the menu in restaurants for which I have consulted.

Yield: 4 servings

INGREDIENTS

  • 2 ears corn grilled Mexican-style (see below), or 1 10-ounce package frozen corn kernels, browned in a heavy, seasoned skillet
  • 1 cup evaporated skim milk
  • 3 cloves garlic, minced
  • Nonstick oil spray
  • 8 corn tortillas, warmed
  • 1 15-ounce can spinach, without salt, well drained
  • ½ cup onion, chopped
  • 1 cup grated low-fat Monterey Jack cheese

Mexican style grilled corn:

  • 2 large ears fresh, sweet corn
  • 1 teaspoon vegetable or olive oil

Directions

To Make the Grilled Corn:

Preheat the cooking surface. Husk the corn and remove the silk. Lightly oil each ear, then place on the grill and cook until the kernels, when pierced, are firm and not milky. The outside edges of the kernels should be a bit blackened.

To Make the Enchiladas:

Cut the grilled corn from the cob, or cook frozen corn until browned. In a blender, combine the milk, garlic, and corn. Process until smooth. Transfer to a shallow plate.

Preheat the oven to 400 degrees F. Lightly spray an 8 x 8-inch baking dish with nonstick oil spray. Dip each warm tortilla in the corn mixture. Place on a flat surface and sprinkle with one-eighth of the spinach, onion and cheese, reserving some cheese for garnish.

Roll, then place seam-side down in the baking dish. Cover with the rest of the corn mixture, making sure that you pour it evenly over each enchilada.

Sprinkle with the reserved cheese Bake for 10 minutes, or until bubbly.


© 2006 Jane Butel
NUTRITIONAL INFORMATION

Per Serving:
Calories: 330
Protein: 21 g
Carbohydrates: 47 g
Fiber: 7 g
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 23 mg
Sodium: 413 mg

FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% all day, every day when dining at participating Denny's restaurants.

Dunkin Donuts

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Woman holding smartphone in city, Google map tool

Members can locate discounts via the AARP® Member Advantages Offer Finder mobile app.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.