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1
Pour Italian dressing over chicken breasts and let marinate in the refrigerator for about 2 hours.
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2
Sprinkle chicken breasts with salt and lemon pepper and grill until cooked through- about 7 minutes a side.
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3
Let stand about 10 minutes and chop into bite-sized pieces.
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4
Heat a large frying pan (one with a lid) over medium-high heat, add olive oil and onions and cook for about 2 minutes.
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5
Add red pepper and cook for about 2 more minutes.
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6
Add frozen corn, chicken and green chilies and cook for about 2 more minutes.
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7
Add the spinach and cook until it just starts to wilt.
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8
Now for the cheese, this is where the heat of your enchiladas is decided: If you like spicy go with 16 ounces of pepper jack.
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9
For medium heat put in 8 ounces pepper jack and 8 ounces of jack cheese.
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10
For totally mild just use jack cheese.
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11
We love the half pepper jack option, so the kids will eat too.
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12
Stir in the cream cheese and jack cheese(s).
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13
Cover pan with a lid and remove from heat immediately.
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14
Set aside for several minutes while the cheeses melt.
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15
Remove lid and stir well to blend.
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16
Preheat oven to 350 degrees.
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17
Spray a 9x13 casserole dish with cooking spray.
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18
Fill tortillas with chicken mixture, roll and line up in casserole dish.
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19
Makes approximately 10 enchiladas depending on how full you stuff them and the size of your tortillas.
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20
Bake at 350 degrees for 15 minutes.
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21
While enchiladas are cooking, heat enchilada sauce with brown sugar in a small saucepan.
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22
Remove enchiladas from oven at 15 minutes the tortillas should be getting a little crispy.
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23
Pour sauce over enchiladas and return to the oven for about 10 minutes or until cheeses are hot and bubbly.
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24
Enjoy!
