Creamy Spinach Enchiladas

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

1 cup frozen corn, thawed

6 ounces Cheddar, grated (1 1/2 cups)

2 4.5-ounce cans chopped green chilies

1 cup heavy cream

kosher salt and black pepper

8 6-inch corn tortillas, warmed

1/4 small red cabbage, thinly sliced (about 4 cups)

2 scallions, thinly sliced

1/4 cup pepitas (roasted hulled pumpkin seeds)

2 tablespoons olive oil

2 tablespoons fresh lime juice

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