Chicken Spinach Enchiladas

Chicken Spinach Enchiladas
Chicken Spinach Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    package corn tortillas (12 count)

  • 1

    Rotisserie chicken

  • 1

    package baby spinach

  • 1

    medium onion, chopped

  • 1

    (8 oz) package shredded Mexican blend cheese

  • 1

    can cream of chicken soup

  • 2

    cans green (or red) enchilada sauce

Directions

Spray 9x13 inch glass pan with nonstick cooking spray. Pull chicken off the bones and set aside. Sauté spinach in butter until just wilted. Sauté onions until translucent (about 4 minutes). Mix soup and sauce. Cut tortillas in half. Layer them in the dish (like lasagna noodles). Layer chicken on top, then spinach, onions, a little sauce, and 1/4 cup cheese. Continue layering until you have 2-3 layers. Top with tortillas and rest of the sauce. Top that with remaining cheese. Cover with foil and bake in a 350° preheated oven for 45 minutes. Let stand for 15 minutes before cutting and serving.

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