These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 1⁄2 cups rotisserie-cooked chicken, shredded
- 1 (4 ounce) can diced green chilies
- 1 1⁄2 teaspoons cayenne pepper
- 1⁄2 teaspoon cumin
- 1 (14 3/4 ounce) can cream-style corn
- 1 (10 ounce) box frozen creamed spinach, thawed
- 1⁄2 cup light sour cream
- 1 1⁄2 cups monterey jack cheese, shredded, divided
- 1⁄2 teaspoon salt
- 12 large corn tortillas (6 to 6.5 inches)
- 1⁄2 cup fresh cilantro, chopped
- 3⁄4 cup green taco sauce or 3⁄4 cup salsa verde
- 1⁄2 cup light sour cream
- Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
- Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
- Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
- Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
- For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.
The best enchiladas EVER!!! I add jalapenos and sauteed mushrooms and zucchini to the filling.
This is GREAT! I used a rotisserie chicken and it only took a few minutes to prepare this recipe. I loved your instructions about microwaving the tortillas to make them soft. I'd never done it that way, and it really make the tortillas turn out very soft and easy to fill. I found I had enough filling to make 20 tortillas, which turned out good since everyone wanted seconds. My husband especially liked the chicken and spinach in these enchilidas. I usually make them with beef, but this variation is terrific; we all loved the gooey, yummy melted cheese inside. I'll certainly make these again. It will also make a nice dish to serve when people come over because everything can be prepped ahead of time, and it just takes a few minutes on the stove before putting it in the oven. Thanks for posting this!!