I’m a Texas girl…and Texas girls know how to make enchiladas. That being said, I do not have time during the week to slave over an enchilada dinner. I need my recipes to simple and quick!
This recipe is so easy that I chatted on the phone with Erika the entire time I made them :). Trust me, this is one of those easy little mix and match methods that you can change up a million different ways and will go back to over and over again.
Happy enchilada eating!
This recipe makes six enchiladas…see below…
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
Preheat oven to 350 degrees.
Lightly spray an 8×8 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.
That’s it! Enchilada night is the perfect weeknight meal!