I’ll admit it…my love affair with cheesy Mexican food is real. I came up with this recipe the other night when trying to mix up our traditional Taco Tuesday. They turned out delicious, so I had to share the recipe. My favorite part is, it really only took a few minutes to throw together. In the future, I think I’ll double the recipe and save one batch as a freezer meal.
**This meal is gluten-free for my fellow gluten-free peeps!
Chicken and Spinach Enchiladas
Ingredients
- 1 19 oz can red enchilada sauce
- 3 cups shredded chicken breast
- 2 cups frozen spinach
- 1 cup shredded cheddar cheese
- 1 8 oz block cream cheese
- 1 package taco seasoning mix
- 12 6 inch corn torillas
Instructions
- Preheat oven to 350°F. Apply cooking spray to a large baking dish.
- Combine the chicken, spinach, cream cheese, and taco seasoning in a bowl.
- Pour about 1/4 of the enchilada sauce on the bottom of the baking dish. Use a spoon to make sure it is spread out evenly.
- Soften your corn tortillas for 15 seconds in the microwave if needed. Put a large spoonful of filling onto each tortilla. Roll each tortilla tightly and place seam side down in the baking dish.
- Top the enchiladas with the remaining the enchilada sauce, and then sprinkle them with cheese.
- Cover with tinfoil and bake for 15 minutes. Then take the tinfoil off and bake another 15 minutes.
