Spinach and Chicken Enchiladas
Use a rotisserie chicken to make the filling for this popular Mexican-style casserole.
Serves: 6Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium
- 1 rotisserie chicken
- 1 package (10 oz.) frozen chopped spinach, thawed and well-drained
- 3 scallions, thinly sliced
- 1 cup salsa
- 2 cups (8 oz.) shredded Monterey Jack cheese, divided
- 12 flour tortillas (7 inches)
- 2 cans (10 oz.) enchilada sauce
- 2 avocados, pitted, skin removed, and sliced
- 6 small sprigs cilantro
- Preheat oven to 350°F. Lightly grease a medium baking dish with nonstick cooking spray.
- Remove and discard the skin and bones from the chicken. Using your fingers or two forks, shred the chicken into bite-size pieces and place in a large bowl.
- To the bowl with chicken add the spinach, green scallions, salsa, and half of the cheese. Soften the tortillas by placing them on a microwave-safe plate; cover with a damp paper towel and microwave on 50% power for 1 minute. Spoon the filling down the centers of the tortillas, roll tightly, and place seam-side down in the prepared baking dish. Pour enchilada sauce over the rolled tortillas.
- Cover pan with aluminum foil and bake for 15 minutes. Uncover, sprinkle with remaining cheese, and bake for an additional 10 minutes, or until heated through and cheese has melted.
- Let stand for 5 minutes before serving with sliced avocado and cilantro.