Chicken and spinach enchiladas

Ingredients for 1 pan

1.5 cups cooked, shredded chicken
8 oz. container sour cream
1 10 oz. box frozen spinach, cooked and well drained
2 cups shredded pepper jack cheese, divided
1 Tbsp minced onion
1 tsp minced garlic
1 tsp ground cumin
Salt and pepper
9-10 soft taco size flour tortillas
1 10 oz. can green chile enchilada sauce

50 min · Easy

Directions

1. Preheat oven to 350. Lightly grease a 9×13 glass baking sheet with non-stick cooking spray.

2. In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, 1 cup of the pepper jack cheese, minced onion and garlic, cumin and some salt and pepper.

3. Spoon the mixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I can generally fit 8 to 10 enchiladas in a pan, depending on how full they are and how tight they are rolled.)

4. Then pour 1 can of the green enchilada sauce over the top of the pan. Sprinkle the remaining pepper jack cheese over the pan.

5. Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.

main courses, chicken, enchilada, spinach March 11, 2012 17:40

Author 5dollardinners.com