Category: Poultry - Precooked

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

Preparation:
Preheat oven to 350. Lightly grease 2 9×13 disposable foil baking pans 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. 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.
Freezer Friendly: Freeze one pan before it is baked. Thaw completely before baking at 350 for 30 minutes to reheat.

Date added: 2012-12-31
Number of visits: 2361