Spinach and Corn Enchiladas

Hello! This recipe came from http://www.realsimple.com/ and was a yummy new twist on enchiladas. I honestly didn't miss not having chicken, or any other kind of meat like I sometimes do when doing the whole veg thing. Enjoy!

Spinach and Corn Enchiladas

1  10-ounce package frozen chopped spinach, thawed and squeezed dry

1  cup frozen corn, thawed

1 1/2 cups grated cheddar cheese

2  4.5-ounce cans chopped green chilies

1  cup  heavy cream

kosher salt and black pepper

8  6-inch corn tortillas, warmed (I used flour)

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.