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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Created as one of the dishes for our ECW (Episcopal Church Women) to raise funds. Which is why you see instructions for large and small containers. Ingredients:
24 flour tortillas, 6-inch |
24 ounces chicken, cooked & shredded (no skin) |
2 cups cheddar cheese, shredded |
2 cups monterey jack cheese, shredded |
8 ounces cream cheese, lowfat |
48 ounces green enchilada sauce (see my green enchilada sauce) |
1/2 cup yellow onion |
20 ounces spinach (frozen or cooked, squeeze out water) |
1 teaspoon canola oil |
Directions:
1. Preheat oven to 350.
2. Use silpat in the bottom of a pan or lightly coat with oil or nonstick spray.
3. Combine the shredded cheeses (OK to use mixed blend it). Reserve 1/3 for the top.
4. Lay a tortilla out. Using a butter knife, spread some cream cheese in the bottom off center, put rounded tablesppon spinach on top, next chicken, then 1 rounded tablespoon green enchilada sauce and top it all with the shredded cheeses. Fold smaller side first, then larger side and place seam down in your pan. Repeat -.
5. After all are set in a pan, top with 2 rounded tablespoons enchilada sauce over each enchilada. About 1/4 of the Enchilada Sauce should be left.
6. Bake for 25-30 minutes until heated through.
7. *****ECW ONLY******.
8. Place in delivery containers (2 in small and 8 in the large) and top each enchilada with 1 more rounded tablespoon Enchilada Sauce and the reserved shredded cheese,.
9. Refrigerate or freeze, depending on how long it is before delivery date.
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