Creamy Spinach Cannelloni OR ENCHILADAS

Ingredients

•  1 10-ounce package frozen chopped spinach, thawed and squeezed dry

• 1 cup frozen corn, thawed

• 6 ounces Cheddar, shredded (1 1/2 cups)

• 2 4.5-ounce cans of chopped green porrones

• 1 cup heavy cream

• salt and black pepper

• 8 6-inch corn tortillas or pancakes, warmed

• 1/4 small red cabbage, thinly sliced (about 4 cups)

• 2 green onions, thinly sliced

• 1/4 cup pepitas (roasted, shelled pumpkin seeds)

• 2 tablespoons of olive oil

• 2 tablespoons fresh lemon juice

Preparation :

1. Heat oven to 400° F. In a medium bowl, mix spinach, corn, 1 cup of

Cheddar and 1 can of porrones. In a small bowl, mix the cream,

remaining can of porrones, ¾ teaspoon of salt and ¼ teaspoon of pepper.

2. Dividing evenly, roll the spinach mixture into tortillas or pancakes (about ⅓ cup per tortilla).

Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup Cheddar. Cover with foil and bake until bubbly, 15 to 20 minutes. Uncover and bake until golden brown, 10 to 15 minutes more.

3. Meanwhile, in a large bowl, toss the cabbage and green onions with the pepitas, oil, lime or lemon juice, and 1/4 teaspoon each of salt and pepper. Serve with the enchiladas.