Monday, February 22, 2010

Corn & Spinach Enchilada Casserole

Mmmmmm! Made this on Saturday and it was sooooo good (at least I thought so)!

Corn & Spinach Enchilada Casserole

You can use about twice the fresh spinach as it calls for and you don't have to actually roll each enchilada - you can just layer the tortillas between layers of the filling.

Also, I couldn't find "green enchilda sauce" but the grocery store did have green taco sauce and that fit the bill. It is a little spicy so not for the more bland pallets but Caroline liked it, which shocked me, so it can't be too spicy.

I'm kind of thinking I would like it with some pinto beans in it too. Also, the 5-7 hours on low is a bit much, you can do it 4-5 on low and that is plenty.

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