Spinach and Chicken Layered Enchiladas

By carvalhohm

Ingredients

• 2 cups cooked, shredded chicken
• 8 oz. container sour cream
• 10 oz. boxes frozen spinach, cooked and well drained
• 1 Tbsp minced onion
• 1 tsp minced garlic
• 1 tsp ground cumin
• Salt and pepper
• 10 soft taco size flour tortillas
• 10 oz. cans green chile enchilada sauce
• 2 cups shredded Mexican blend cheese

Preparation

Step 1

Preheat oven to 350. Lightly grease 1 9×13 glass baking dish with non-stick cooking spray.

In large mixing bowl, mix together shredded chicken, sour cream, spinach, minced onion and garlic, cumin and some salt and pepper.

Lay 2 or 3 tortillas along bottom of pan. Spoon half of mixture over tortillas and spread it thin. Add 2-3 more tortillas over chicken mixture and then spoon rest of chicken mixture over that layer .Top with 2-3 more tortillas.

Then pour green enchilada sauce over the top, Sprinkle Mexican blend cheese over top.

Bake in preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.Yield – 1 9×13 pan,