This recipe came about for one reason: laziness.It was late, I was tired, and I was hungry. I looked in my pantry and fridge, saw what I had, and made this.
For something last minute, it was pretty tasty.Ingredients:
2 boneless, skinless chicken breasts
2 cans enchilada sauce (I used the El Paso Hot kind)
1 cup chopped baby spinach
1 cup shredded cheddar cheese
8 flour tortillas
Seasonings: salt, pepper, taco seasoning, poultry seasoning Start by seasoning the chicken with the poultry seasoning. I don’t care what you’re making, but if you’re grilling chicken, add poultry seasoning. Grill until the chicken is fully cooked, then cut/shred it into small pieces. Put the chicken in a bowl, add the chopped spinach and half the cheese. Add salt, pepper, and taco seasoning to your taste. Add one can of the enchilada sauce and mix well. This is the enchilada filling.
Take a tortilla, add the filling to it (don’t over-stuff like Dan does!), and roll in the outsides. Place each enchilada face down in a 9×13 bakeware pan sprayed with non stick spray.
Once you have placed them all in the pan, pour the other can of sauce over all of the enchiladas. Sprinkle the remaining half of the cheese on top.
Cook for about 15-20 minutes at 350 degrees. You’re only cooking it until it gets hot and the cheese melts. Once it’s done, serve with sour cream, guacamole, and tortilla chips.For a variation, you could add a lot more to these enchiladas, if you have it. Some suggested additions: green pepper, jalapenos, green chiles, black olives.