Chicken Enchiladas

 This dish is great with rice and corn. My kids love these enchiladas and eat everything on their plate when I make this dish for dinner.


1 ½ cups sour cream
2 green onions chopped
1/3 cup cilantro chopped
1 small garlic clove minced
1 tsp ground cumin
1 bag spinach leaves
2 boneless skinless chicken breasts cut into strips and cooked thoroughly
2 cups shredded cheddar/jack cheese (or more, I really don't measure this out)
10 flour tortillas or 14 corn tortillas
1 jar salsa

• Prep chicken first. I like to have it already prepped and frozen then you just have to thaw it in the microwave.
• Preheat oven to 350.
• Grease a 9x13 baking dish with a bit of oil or cooking spray.
• In a small bowl, mix together the sour cream, green onions, cilantro, cumin and if you want you can add Ortega chiles or a jalapeno chopped if you want.
• Set up an assembly line to assemble the tortillas. If you are using corn tortillas, you will want to warm them up first so that they will not break when you are rolling everything up.
• Assembly line: tortilla -sour cream mixture-spinach-chicken-cheese
• Take your tortilla and spread a semi thin layer of the sour cream mixture on the whole thing.
• Add a layer of spinach down the middle.
• Add a layer of chicken strips down the middle.
• Sprinkle the tortilla with cheese.
• Roll it up loosely and place seam down in the pan.
• Repeat with the rest of the tortillas. I can get ten enchiladas out of this.
• Cover the pan with foil and cook for about 30 minutes.
• Remove the foil and sprinkle with the rest of the shredded cheese.
• Cook for about 10 more minutes. (I just turn off the oven and leave it in for 10 minutes.)
• Serve with salsa and cilantro or chopped tomatoes or whatever you like.

I adapted this recipe from 101 Wraps and More's Chicken Enchilada recipe.