I’m not sure what is happening around here, but I can’t seem to keep myself away from enchiladas. I feel like I’m making them 3-4 times a month…which is a high frequency for me! I generally keep our dinner menu varied with all the recipe testing and experimenting I do for the blog and for cookbooks. So this is a highly unusual cooking pattern for me 🙂
This is the EXACT same recipe as the Chicken and Spinach Enchiladas, just put into the pan in a different way. Layered style.
Oh, and I used a different cheese up top. Because that’s what I had on hand. The wonderful thing about enchiladas is you can use quite a few different shredded cheese varietes, depending on the taste you’re going for. These could work with pepper jack, monterrey jack, mexican blend, queso quesadilla and even cheddar. Take your pick!
- 2 cups cooked, shredded chicken
- 8 oz. container sour cream
- 10 oz. box frozen spinach cooked and well drained
- 1 Tbsp minced onion
- 1 tsp minced garlic
- 1 tsp ground cumin
- Salt and pepper
- 10 soft taco size flour tortillas
- 10 oz. can green chili enchilada sauce
- 2 cups shredded Mexican blend cheese
- Preheat oven to 350. Lightly grease 1 9x13 glass baking dish with non-stick cooking spray.
- In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, minced onion and garlic, cumin and some salt and pepper.
- Lay 2 or 3 tortillas along the bottom of the pan. (I tore one in half to cover the 'gaps'.) Spoon half of the mixture over the tortillas and spread it thin. Add 2-3 more tortillas over the chicken mixture and then spoon the rest of the chicken mixture over that layer. Top with 2-3 more tortillas.
- Then pour the green enchilada sauce over the top, Sprinkle the Mexican blend cheese over top.
- Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.