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!
Spinach and Chicken Layered Enchiladas
Yield – 1 9×13 pan, 6 to 8 servings
Preparation Time – 20 minutes
Cooking Time – 30 to 40 minutes
- 2 cups cooked, shredded chicken
- 8 oz. container sour cream
- 10 oz. boxes 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. cans green chile enchilada sauce
- 2 cups shredded Mexican blend cheese
- Preheat oven to 350. Lightly grease 1 9×13 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 torillas 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.