Dinner on the cheap - Creamy Light Spinach Enchiladas

Recently I've talked about saving money by using your coupons and meal planning.  Here's one of the recipes that we've enjoyed over the past couple of weeks.  We're huge Mexican fans so it works for us.  Plus, it's a super inexpensive meal and pretty healthy to boot!  You can make variations and substitute what your family likes most but this really helped my "let's go out for Mexican" craving last Saturday night.  Plus, I tend to eat a little less at home so good for me all around. 

Here goes -

Creamy Light Spinach Enchiladas (Adapted from Real Simple's recipe)

1 10 ounce package of thawed frozen Spinach (squeeze out the water)

1 cup frozen corn, thawed

1 and 1/2 cups of cheddar cheese - or use what you like

1 jar chopped green chilis (these are mild so my family enjoys them more than some spicy varieties but you could use fresh jalapenos or the spicy pepper of your choice!)

1 cup light sour cream (or regular - or even heavy cream if you want it even creamier)

kosher salt and pepper

8 - 6 inch corn or wheat tortillas - I've been told these are very easy to make but buy mine

1 tablespoon Cilantro

1. Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and the chilies. In a small bowl, stir together the sour cream, ¾ teaspoon salt, and ¼ teaspoon pepper.                             
2. Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Sprinke with Cilantro and cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.                             

We serve ours with a side of chipotle coleslaw or tortilla chips.

Oh and be sure to check out Townsend House for a great review of DaySpring cards and the chance to win your something of your own!  The giveaway ends over there on January 25th!

Have a great Thursday!