Spinanch and chicken enchiladas
Creamy filling with chicken and spinach is really good - also great for using up leftover roast chicken or a rotiserrie chicken
Ingredients
- 1 bag fresh spinach leaves (9 oz)
- olive oil
- 1 1/2 c cooked chicken - shredded
- 1 c frozen corn
- 2 c Monterey Jack cheese - shredded
- 1/2 c heavy cream
- 8 6" flour tortillas
- 1 can red enchilda sauce
Method
Preheat oven to 400. Saute spinach in olive oil over high heat for about 1 minute. Add chicken, corn, 1 cup cheese, and cream. Simmer 3 -5 minutes and season with salt. Fill each tortilla with about 1/3 cup of mixture. Roll up and place in baking pan. Top wiht sauce and remaining cheese. Bake for 15 - 20 minutes.
Make a day or two ahead and bake just before serving. Goes well with rice and beans.
Recipe is courtesy of: Angie
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Log in Sign UpAngie Secor
Angie Secor
Influences: healthy meals that my kids will eat; fresh ingredients; comfort foods
Location: Cedar Springs, Michigan
Favorite Piece of Cooking Equipment: large chefs' knife
Favorite Recipes: marinara sauce; citris roast chicken; garlic marinade for grilled chicken; chili
What else? I love to get recipes from my friends so that I know they work and taste great!