Chicken & Spinach Enchiladas

Jennifer H

By
@Kinepeli

Great weeknight dinner, with the seasoned chicken flavor without having to pre-cook and shred chicken! I use a friend's salsa recipe for this (Jackie's Salsa), but you could use any salsa you like. (But make the homemade - it's super easy and super good!). Get out some chips and you can have a little snack while you're doing your prep!


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

2-3 Tbsp
olive oil
1/2
yellow onion, diced
1 lb
ground chicken
1 tsp
chili powder
1 tsp
cumin
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
kosher salt
1 tsp
freshly ground pepper
1/2 tsp
smoked paprika
1/2 bag(s)
washed baby spinach
8-10
flour tortillas
1 can(s)
enchilada sauce (i like rosarita's)
1
recipe Jackie's Salsa
2 c
grated cheese (cheddar, monterey jack, or combination)
cooking spray

Directions Step-By-Step

1
In a large saute pan over medium heat, add a few circles of olive oil. Add onion and saute until translucent. Add ground chicken and break into pieces while cooking. Sprinkle meat with chili powder, cumin, onion powder, garlic powder, salt, pepper and smoked paprika. Cook until chicken is nearly done. Add spinach and cook until just wilted. Remove from heat and set aside.
2
Spray baking dish with cooking spray. Lay out tortillas. Spoon 3-4 tablespoons of meat/spinach mixture onto a tortilla. Use 1-2 tablespoons of salsa and enchilada sauce over the top. Cover with cheese and roll away from you. Place into prepared baking dish. Repeat with rest of the tortillas and fillings.
3
Once all the enchiladas are done and in the pan, sprinkle with cheese and top with a good amount of enchilada sauce (you may have a little left over). Sprinkle any remaining cheese over the top again. Bake at 400 degrees for 35-45 minutes or until bubbling. Serve with sour cream, avacado, salsa.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy