Ready in 35 minutes. Serves 6. Prep tip: In the morning, put the package of frozen spinach in the sink to defrost.

1 tablespoon olive oil

1 medium yellow onion, chopped

1 tablespoon chopped garlic

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

⅓ cup chopped fresh cilantro

4 ounces low-fat cream cheese

1 teaspoon ground cumin

1 14-ounce can fire-roasted-tomato enchilada sauce

1 cup frozen corn kernels, thawed

7 6-inch corn tortillas

1 cup shredded low-fat Monterey jack or mozzarella cheese

Low-fat sour cream and chopped green onions, for garnish

1. Preheat oven to 425°. In a medium skillet, heat oil and sauté onion and garlic for 3 minutes, until just tender. Stir in spinach, cilantro, cream cheese, and cumin; stir until cheese melts.
2. Lightly coat an 8×8-inch baking dish with cooking spray. Pour in ½ cup enchilada sauce. Place four tortillas in dish, overlapping and edging up sides. Spread with spinach mixture; top with corn. Sprinkle with salt and pepper. Top with remaining tortillas. Pour remaining sauce over all. Sprinkle with cheese. Bake 20 minutes, until bubbly and brown. Cool slightly; garnish.

PER SERVING: 268 cal, 40% fat cal, 12g fat, 5g sat fat, 21mg chol, 13g protein, 29g carb, 4g fiber, 558mg sodium

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