We love making enchiladas at our house. They always look a little fancy, but they’re a really simple weeknight supper. Honestly, this yummy meal can be on your table in less than 30 minutes (and 20 of that is just them baking in the oven!).
From my table to yours, enjoy!
1 pound of cooked and shredded chicken (click here to see how I get my shredded chicken)
1 box of frozen spinach, thawed and all of the excess water squeezed out
1 red bell pepper, chopped
1 red onion, chopped
1 can of cream of chicken soup
2 teaspoons Cumin (use Chili Powder if you don’t have Cumin)
salt and pepper
1 cup Monterey Jack cheese, shredded
8 tortillas (either flour or whole wheat)
1 (10 oz) can of enchilada sauce
This recipe makes 8 enchiladas which should serve 4 adults.
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with cooking spray. Set aside.
In a large mixing bowl, combine the shredded chicken with the spinach, bell pepper, half of the onion, cream of chicken soup, Cumin, a pinch of salt and pepper, and Montery Jack cheese,
Once combined, take each tortilla and spread a little bit down the center. Roll and place in the prepared baking dish. Once all 8 enchiladas are tucked inside the baking dish, pour your enchilada sauce down on top of them.
Bake uncovered about 20 minutes or until the edges of the tortillas are lightly brown and and everything is bubbling. Remove from oven and sprinkle the remaining red onion over the top.
That’s it! Dinner is done!
So simple, so quick to make and I love that a little spinach is tucked away inside.
Happy supper to you!