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Chicken and Spinach Enchiladas

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 to 20 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.