Spinach Chicken Enchiladas

By Pebbles-2

Great to freeze.

Ingredients

• 6 flour tortillas (we used whole wheat but you can also use flour)
• 1 pound of cooked and shredded chicken (click here for my perfect chicken)
• 1 box of frozen spinach (defrosted and all of the excess water squeezed out)
• 1 can of cream of chicken soup
• 8 to 10 green onions, chopped
• 1 cup of tomatillo or green chile salsa
• 1 cup Monterey Jack cheese, shredded

Preparation

Step 1

Lightly spray an 8x8 baking dish with Pam. Set aside.

In a mixing bowl, combine your chicken, spinach, soup, most of your onions (saving a few to garnish at the end) and half a cup of your salsa.

Spoon the chicken mixture down the center of each tortilla. Roll the tortilla up and place seam side down in your baking dish. Repeat until all of your enchiladas are filled. Pour the remaining half a cup of salsa down over the tops of your enchiladas in the baking dish and sprinkle your cheese on top.

Bake for 30 minutes or until lightly brown and bubbly.

Remove and garnish with a few extra pieces of green onion.