Busy Mama’s Spinach and Chicken Enchiladas

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This is a quick and easy way to make healthy and yummy enchiladas.  I like to put these together while my son is napping and then I can just stick them in the oven before dinner.  Since you have meat and veggies all in one, you don't even need to make sides to go with these enchiladas if you are crunched for time!

Ingredients:

Corn Tortillas

2 cups shredded chicken (rotisserie works great or leftover shredded chicken taco meat is wonderful!)

1 pkg. frozen chopped spinach, thawed and drained

1 can cream of chicken soup (I use reduced-fat)

1 cup sour cream (I use fat-free)

1 pkg. (or can) salsa verde or enchilada sauce (I used Frontera Taco Skillet Sauce which is great because it has roasted tomatillos, yum!)

2 cups shredded cheese (I used a blend of cheddar and Monterrey jack)

Cooking spray

Preheat oven to 35o.

Combine the chicken, spinach, and half of the sauce in a bowl and mix it together.

In another bowl, combine the cream of chicken soup, sour cream, and the remaining half of the sauce and mix well.

Now you have your filling and sauce and you're ready to roll up the enchiladas.

Corn tortillas can be kind of stiff (that's why a lot of people dip them in oil) so I like to get a stack of about 10 and wrap them in a damp paper towel, then place them between 2 plates and microwave for 30 seconds.

Load each tortilla with the spinach/chicken mixture.

Spray your pan with cooking spray.

Roll up each tortilla and lay it in the pan.

Pour the sauce on top of the enchiladas and top with cheese.

Bake for about half an hour, until the cheese is melty and you can hear the sauce bubbling.

Let them cool a few minutes before serving, yum!

You might also like:

Beefy Texican Pasta

Slow Cooker Shredded Chicken Tacos

Saucy Dressed Up Chicken

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