Creamy Spinach Enchiladas

INGREDIENTS

1. 110-ounce package frozen chopped spinach, thawed and squeezed dry
2. 1cup frozen corn, thawed
3. 6ounces Cheddar, grated (1 1/2 cups)
4. 24.5-ounce cans chopped green chilies
5. 1cup heavy cream
6. kosher salt and black pepper
7. 86-inch corn tortillas, warmed
8. 1/4small red cabbage, thinly sliced (about 4 cups)
9. 2scallions, thinly sliced
10. 1/4cup pepitas (roasted hulled pumpkin seeds)
11. 2tablespoons olive oil
12. 2tablespoons fresh lime juice

DIRECTIONS

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, 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. 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 ¼ teaspoon each salt and pepper. Serve with the enchiladas.
4. Source: realsimple.com