Chicken Spinach Enchiladas
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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
Details
Servings 6
Preparation
Step 1
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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