Chicken And Spinach Enchiladas

Chicken and Spinach Enchiladas are a delightful twist on a classic dish, combining tender chicken and nutritious spinach with a rich, creamy sauce. These enchiladas are packed with flavor, offering a perfect balance of savory and tangy notes, all wrapped up in soft tortillas. The combination of chicken, spinach, and cheese creates a satisfying filling that’s both hearty and wholesome. Topped with enchilada sauce and melted cheese, this dish is a comforting, crowd-pleasing meal that’s perfect for family dinners or entertaining guests.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 flour tortillas (8-inch size)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 can (10 oz) enchilada sauce (red or green)
• 1/2 cup sour cream
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the Spinach and Onions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
3. Prepare the Filling: In a large mixing bowl, combine the cooked chicken, spinach mixture, cumin, chili powder, and 1 cup of shredded cheese. Season with salt and pepper to taste.
4. Assemble the Enchiladas: Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken and spinach filling down the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
5. Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese over the top.
6. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve: Let the enchiladas cool for a few minutes before serving. Top with a dollop of sour cream and sprinkle with chopped cilantro. Serve hot with your favorite sides like rice, beans, or a fresh salad.

These Chicken and Spinach Enchiladas are a delicious and comforting dish that’s sure to satisfy. The combination of tender chicken, earthy spinach, and melty cheese, all wrapped in a warm tortilla, makes this a perfect meal for any occasion. Enjoy!