Chicken and Spinach Enchiladas
And I encourage you to give the flour tortillas a try in your next "green or cream sauce" enchiladas.
Servings - 16 servings
Ingredients
- 3 cups cooked, shredded chicken
- 16 oz. container sour cream
- 2 - 10 oz. boxes frozen spinach cooked and well drained
- 4 cups shredded pepper jack cheese divided
- 2 Tbsp minced onion
- 2 tsp minced garlic
- 2 tsp ground cumin
- Salt and pepper
- 18 soft taco size flour tortillas
- 2 - 10 oz. cans green chile enchilada sauce
Instructions
- Preheat oven to 350. Lightly grease 2 - 9x13 glass baking dishes with non-stick cooking spray.
- 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.
- 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.) Fill both pans.
- Then pour 1 can of the green enchilada sauce over the top of 1 pan, and repeat with the other can. Sprinkle the remaining 3 cups of pepper jack cheese over the 2 pans.
- Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.