Spinach Chicken Enchiladas

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These are really rich and yummy in a mexican crema sauce. They'll work well with left-over chicken

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Steps

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Over med to med / low heat add broth and onion to a sauce pan or skillet.

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Simmer covered until onions start to become translucent.

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Add shredded chicken , drained spinach , creole seasoning , cumin and garlic powder.

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Stir & simmer until all ingredients are heated through drain any remaining liquid and let cool to manageable temperature.

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In the meantime preheat oven to 425f.

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Soften tortillas by your preferred method.

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I wrap them in a damp towel and microwave approximately 1 minute.

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When chicken / spinach mixture has cooled , mix in 1 / 2 - 2 / 3 of shredded cheese.

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In a 15x10x2 glass casserole lightly sprayed with pam or canola oil spray i assemble the enchiladas.

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Load up the tortillas and roll one at a time.

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Finishing seam side down.

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I like to keep them from touching each other before adding sauce.

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Spoon enough crema mexicana over each enchilada to cover , sprinkle the remaining cheese over the top.

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Cover with foil and bake in preheated over at 425f for 10-12 minutes.

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Re.

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Ingredients

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boneless skinless chicken breasts, frozen chopped spinach, onion, creole seasoning, ground cumin, garlic powder, chicken broth, monterey jack and cheddar cheese blend, mexican crema, corn tortillas