Spinach Corn Enchiladas

Spinach Corn Enchiladas

For the veggie filling:
4 tablespoons butter
1 cup yellow onion, chopped
1 cup green bell pepper, chopped
1 7oz can fire-roasted mild green chilis
1 10 oz package frozen spinach, thawed & squeezed to remove liquid
1 ear fresh corn on the cob, kernels cut off (about 1 cup)

For the sauce:
1/4 cup flour
2 1/2 cups low sodium vegetable stock
1 teaspoon coriander
3/4 teaspoon salt
1 cup low fat sour cream
3/4 cup jack cheese, grated

To complete the dish:
9 x 13 inch baking dish
8 6-inch whole wheat tortillas

Preheat oven to 350 degrees.

Heat 1 tablespoon of butter in a large sauté pan over medium-high heat and cook onion and green pepper for 5-7 minutes, or until tender.

Add the corn and the spinach and season with salt and pepper to taste and sauté for 2-3 minutes. Transfer the veggie mixture to bowl, add mild chilis and mix.

In the same sauté pan, add 3 tablespoon butter over medium-high heat and allow to melt completely. Add flour, coriander and salt to melted butter and whisk until the rue isn’t lumpy. Allow the rue to cook for 3-5 minutes, or until sauce has thickened slightly, stirring so it doesn’t burn. Add vegetable brother and stir for about 2-3 minutes, or until thick.

Take skillet off heat and add sour cream and ½ cup of the jack cheese. Stir to combine.

Add 1/2 cup of the sauce to the veggie mix.

Spray baking dish with non-stick cooking spray. Take one tortilla at a time and lightly coat both sides with the sauce. Scoop approximately 1/4 cup of the veggie mix into each tortilla and roll them up.

Line them fold side down on the baking dish. Pour remaining sauce over prepared enchiladas and sprinkle the remaining ¼ cup grated jack cheese over the top. Bake for 30 minutes or until bubbly and a little golden brown on the top.