Spinach Enchiladas

Spinach Enchiladas

1 Tblsp oil

1 medium onion, chopped

1 Tblsp chopped garlic

2 cups fresh spinach, chopped

1/3 c chopped fresh cilantro

4 oz. cream cheese or substitute

1 tsp ground cumin

1 (14 oz.) can enchilada sauce

8 (6-inch) corn tortillas

1 cup frozen corn, thawed or canned corn

1 c mozarella cheese, shredded 

1 avocado

Preheat oven to 425. In skillet heat oil and saute onion and garlic until soft. Stir in spinach, cilantro, cream cheese and cumin. Stir until cheese melts. Lightly coat a baking pan with cooking spray. Pour in 1/2 c enchilada sauce. Place 4 tortillas in dish, overlapping. Spread with spinach mixture and top with corn. Top with remaining tortillas and pour remaining sauce over all. Sprinkle with cheese. Bake 20 minutes. Cool slightly. Garnish with avocado or sour cream.