Creamy Spinach Enchiladas

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen corn, thawed or 1 cup canned corn
• 6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese
• 2 (4 1/2 ounce) cans chopped green chilies
• 1 cup heavy cream
• kosher salt and black pepper
• 48 inches corn tortillas, warmed
• 1/4 small red cabbage, thinly sliced or 4 cups red cabbage
• 2 scallions, thinly sliced
• 1/4 cup pepitas (roasted hulled pumpkin seeds)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice

1. Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
3. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
4. Tip"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.

frozen corn, cheddar cheese, green chilies, heavy cream, kosher salt, corn tortillas, red cabbage, scallions, pepitas, olive oil, lime juice

Taken from www.food.com/recipe/creamy-spinach-enchiladas-490168 (may not work)