CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN
These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.
Provided by sarahbeier
Categories < 60 Mins
Time 55m
Yield 3 enchiladas each, 4 serving(s)
Number Of Ingredients 15
Steps:
- Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
- Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
- Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
- Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
- For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.
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Amelia booth
[email protected]These enchiladas were amazing! The creamy corn and spinach filling was so flavorful, and the chicken was cooked to perfection. I will definitely be making these again and again.
moet moore
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as I expected. The filling was bland and the enchiladas were dry.
Nico Sabate
[email protected]These enchiladas were delicious! The creamy corn and spinach filling was the perfect combination of flavors. I will definitely be making these again.
Hashini Silva
[email protected]I'm always looking for new recipes to add to my repertoire, and this one is definitely a keeper. The creamy corn and spinach filling is so flavorful, and the chicken is cooked to perfection. I can't wait to make these again!
Doris Deakin
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. My kids loved the creamy corn and spinach filling.
Ali Nazir
[email protected]I'm not a big fan of corn, but I loved these enchiladas! The spinach and chicken were a great combination, and the sauce was flavorful. I'll definitely be making these again.
Bimal Bharati
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them. Next time, I'll use less chili powder.
Bentley Head
[email protected]I'm always looking for new enchilada recipes, and this one didn't disappoint. The creamy corn and spinach filling was a unique and delicious twist on the classic dish.
Jason Manukau
[email protected]These enchiladas are perfect for a quick and easy weeknight meal. They're also a great way to use up leftover chicken.
Sheikh PARVEZ
[email protected]Wow! These enchiladas were amazing! The creamy corn and spinach filling was so flavorful, and the chicken was cooked to perfection. I will definitely be making these again and again.
hong souksavath
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as I expected. The filling was bland and the enchiladas were dry.
Figo Breda
[email protected]These enchiladas were easy to make and tasted great. I'll definitely be making them again.
Thapelo Malahlela
[email protected]I'm not a fan of corn, but I loved these enchiladas! The spinach and chicken were a great combination, and the sauce was flavorful. I'll definitely be making these again.
Sameerjutt sameerjutt
[email protected]The filling was delicious, but the enchiladas were a bit too dry for my taste. Next time, I'll add more sauce.
Bosa Husama
[email protected]These enchiladas were a hit with my family! The creamy corn and spinach filling was delicious, and the chicken was cooked perfectly. The enchiladas were easy to make, and they didn't take too long to bake. I will definitely be making these again.