Chicken and Spinach Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Do you ever go to Mexican food restaurants to order enchiladas, and get back a greasy mess that doesn't look as good as it sounded? Or do you ever wish they stuck some veggies in them instead of just meat? Well, I do, so I made this recipe. In my opinion, it balances the meat, veggies and sauce. Mm, yum! Ingredients:
2 cups shredded cooked chicken |
1 (10 ounce) package frozen chopped spinach |
1 (10 ounce) package shredded cheese |
1 (8 ounce) can rotel |
2 (8 ounce) cans enchilada sauce |
20 corn tortillas |
Directions:
1. Preheat oven to 350 degrees.
2. In a small skillet, saute tortillas lightly in oil. This prevents cracking while baking.
3. Let cool slightly on paper-towel covered plate to drain some oil.
4. In microwave, steam spinach. Drain well. Squeeze all the water out.
5. In a mixing bowl, mix chicken, spinach, rotel, half the cheese (or less, depending on your taste), and enough of the enchilada sauce to stick together but not run, 1/2 to 1 can.
6. In a casserole or baking dish pour a little enchilada sauce on the bottom to prevent sticking.
7. Take about 2 tbsp of filling and roll it up in a tortilla. Place in baking dish with fold down.
8. Continue rolling enchiladas until you run out of filling or tortillas or space in the dish. Make sure the enchiladas are touching each other.
9. Pour the rest of the enchilada sauce over the top, and sprinkle cheese on top of that.
10. Bake in 350 degree oven for thirty minutes, or until bubbly.
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