Creamy Corn And Spinach Enchiladas With Chicken

Name: Creamy Corn And Spinach Enchiladas With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 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; Sauce; 3/4 cup green taco sauce or 3/4 cup salsa verde; 1/2 cup light sour cream

Servings: persons

Filling
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
Sauce
3/4 cup green taco sauce or 3/4 cup salsa verde
1/2 cup light sour cream

1
Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
2
Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
3
Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
4
Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
5
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.
6
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.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Filling, 2 tablespoons vegetable oil, 1 large onion, chopped, 2 1/2 cups rotisserie-cooked chicken, shredded, and more.

Yes, Creamy Corn And Spinach Enchiladas With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!