Chicken And Spinach Enchilada Recipe
Blue corn tortillas, seasoned chicken, spinach, sour cream, chihuahua and cotija cheese smothered with verde and queso.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add shredded chicken, chopped spinach, salt, black pepper, garlic powder, and onion powder. Cook until spinach is wilted and everything is combined, about 5 minutes.
- 3
Assemble the Enchiladas
Spread a small amount of verde sauce on the bottom of a baking dish. Take a blue corn tortilla, add a generous amount of the chicken and spinach mixture, a dollop of sour cream, and a sprinkle of Chihuahua cheese. Roll up the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas.
- 4
Add Sauce and Cheese
Once all tortillas are in the dish, pour the remaining verde sauce over the top. Sprinkle with Cotija cheese and any remaining Chihuahua cheese.
- 5
- 6
Serve
Let the enchiladas cool for a few minutes before serving. Enjoy!
