- 4
Ingredients
- 3/4 cup diced onion
- 1 Tbs. minced garlic
- 1/2 tsp. ground cumin
- 2 Tbsp. canola oil
- 1 6-oz bag fresh baby spinach
- 2 cups shredded rotisserie chicken (8 oz)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup frozen corn kernals
- 1/4 cup Philadelphia Original Cooking Creme
- salt and black pepper to taste
- 2 cups enchilada sauce
- 8 flour tortillas (6-inch)
Preparation
Step 1
1. Preheat oven to 400. Coat a 3-quart rectangular baking dish with nonstick spray.
2. Sweat onion, garlic, and cumin in oil in a large nonstick skillet over medium heat until soft, 4-5 minutes.
3. Toss in spinach and cook until wilted, about 1 minute.
4. Stir in chicken, 1 cup cheese, corn, and cooking creme until combined; simmer 4-5 minutes, then season with salt and pepper.
5. Spread 1 cup enchilada sauce on bottom of prepared dish. Fill each tortilla with 1/3 cup filling, then roll. Place enchiladas in dish, seam side down then top with remaining 1 cup sauce, leaving edges dry. Sprinkle enchiladas with remaining 1 cup cheese, bake until cheese melts and tortillas brown on the edges, 15-20 minutes. Serve enchiladas topped with additional sauce.