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How to make Spinach, corn and cheese enchiladas

Yield = 4
Prep time: 0:05
Cook time: 0:40
Total time: 0:45

Ingredients

  • 1 zucchini, grated
  • 2 x 250g pkts frozen spinach, thawed, drained
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 corncob, kernels removed
  • 80g (1/3 cup) fresh ricotta
  • 150g (1 1/2 cups) grated 4 cheese melt
  • 520g packet Old El Paso Enchilada Kit
  • Sour cream, to serve
  • Old El Paso Green Jalapeños or long fresh green chillies, sliced, to serve
  • Fresh coriander sprigs, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan forced. Lightly grease a 5cm-deep, 20 x 33cm baking dish. Place the zucchini and spinach in several layers of paper towel and squeeze to remove excess moisture.
  • Step 2 Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until softened. Add the zucchini, spinach and corn. Cook for 1-2 minutes or until the zucchini and spinach are softened. Remove from heat and season well. Set aside until almost cooled completely.
  • Step 3 Stir through ricotta and two-thirds of the cheese. Divide mixture into 8 portions. Spread 2 tablespoons enchilada sauce over the base of the prepared dish. Working with 2 tortillas at a time, heat in the microwave on High for 20 seconds to soften. Place a portion of filling on each and roll up to enclose. Place, seam side down, in prepared dish. Repeat with the remaining tortillas and filling.
  • Step 4 Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese. Bake for 30-35 minutes or until the enchiladas are golden and cheese is melted. Serve topped with sour cream, chilli and coriander.