Zesty Chicken & Spinach Enchiladas

Delight your taste buds with these Zesty Chicken & Spinach Enchiladas that combine tender chicken, fresh spinach, and a tangy sauce, perfect for a quick and satisfying meal any day of the week.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

2 cups shredded cooked chicken

1 tablespoon olive oil

1 medium onion, chopped

2 cups fresh spinach leaves

8 flour tortillas (8-inch)

2 cups shredded Monterey Jack cheese

1 can (10 oz) enchilada sauce

1/2 cup sour cream

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat olive oil over medium heat and sauté onions until translucent.

3. Add spinach and cook until wilted, about 2 minutes.

4. In a large bowl, combine cooked chicken, sautéed onions and spinach, 1 cup of cheese, sour cream, cumin, salt, and pepper.

5. Fill each tortilla with the chicken mixture and roll tightly.

6. Place the enchiladas seam side down in a baking dish.

7. Pour enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.

8. Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly.

9. Serve hot and enjoy.

Storage

Allow the enchiladas to cool, then transfer to an airtight container and refrigerate for up to 3 days.

Reheating

Preheat oven to 350°F (175°C), cover enchiladas with foil, and bake for 15-20 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.