Spinach Enchiladas

Today I have a meatless entree for your Taco Tuesday.  If you like meat, don't fret!  These enchiladas are so hearty and delicious that you won't miss it, I promise!  First you make a super simple filling with spinach and corn and then you stuff it into tortillas and top it with a creamy sauce and cheese!  These could not be simpler or more delicious!  Enjoy!

Spinach Enchiladas (adapted from dukesandduchesses.com)

1 (10 oz.) package frozen spinach, thawed and squeezed dry
1 c. frozen corn, thawed
1 1/2 c. part skim cheese, grated (cheddar, co/jack, mexican)
2 (4 1/2 oz.) cans diced green chiles
1 t. salt
1/2 t. pepper
1 c. fat free half and half
8 flour tortillas (I used La Tortilla Factory - 50 calories each!)

Heat the oven to 400 degrees.  Spray a 9X13 pan with cooking spray and set aside.  In a medium bowl mix together the spinach, corn, 1 c. of the cheese, 1 can of the chiles, 3/4 t. of the salt and 1/4 t. of the pepper.  In a small bowl mix together the half and half, the remaining can of chiles, 1/4 t. salt and 1/4 t. pepper.  

Dividing evenly, roll the spinach mixture up in the tortillas and place them seam side down in the prepared pan.  Top with the half and half mixture and the remaining 1/2 c. of cheese.  Cover with foil and bake for 20 minutes.  Remove the foil and continue baking for an additional 15 minutes until the enchiladas are bubbly and the cheese is golden brown.

8 servings (169 calories each serving) according to my calculator on loseit.com