To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes. Reserve the garlic; transfer the corn to a blender. Toast the remaining corn. Place all but 1/2 cup of the corn in the blender. Peel garlic and add to blender along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.
To prepare enchiladas: Preheat oven to 350°F. Coat a 9-by-13-inch or similar baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion, salt and pepper.
Toast tortillas (see Tip).
Sprinkle a generous tablespoon of cheese down the center of a tortilla. Cover the cheese with a scant 1/4 cup of the spinach mixture. Fold one side of the tortilla over the filling, then roll up tightly. Place the enchilada seam-side down in the prepared dish. Repeat with the remaining tortillas, cheese and spinach mixture. Spoon corn sauce over the enchiladas, covering completely.
Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more.
Meanwhile, make Cilantro & Pumpkin Seed Pesto, if using.
Divide enchiladas among 6 plates. Top with the pesto (and/or salsa). Serve immediately.
Per serving :
14 g Fat;
5 g Sat;
2 g Mono;
25 mg Cholesterol;
52 g Carbohydrates;
16 g Protein;
8 g Fiber;
431 mg Sodium;
665 mg Potassium