The Easiest Enchiladas
- Corn Tortillas
- 1 cup rotisserie chicken slices (can also be shredded or chopped)
- 1/2 bag baby spinach leaves
- 2 cups shredded cheese (cheddar or Mexican blend)
- Jar of enchilada sauce (you can actually use salsa if you don't have any enchilada sauce handy)
- Preheat the oven to 350 degrees. Pour some enchilada sauce into the bottom of a baking dish and spread with a spatula to cover the entire bottom. Set up an assembly line with all the ingredients and then right before you start assembly wrap the tortillas in a wet paper towel and microwave for 30 seconds. Test to see if they are warm and soft. Don't over do it. When they are softened, start assembling enchiladas by layering chicken, cheese and spinach leaves inside the tortillas one at a time. Try not to over-stuff or they won't stay rolled. Roll up the tortilla and place it seam side down in the baking dish. Do this until you've filled up your entire baking dish with all the enchiladas snugly nestled in so they stay put.. You can do some with just spinach and cheese if you have vegetarians in your house. Spoon some additional enchilada sauce on top of the enchiladas and spread it around so each enchilada has a sauce topping. Sprinkle the rest of the cheese over the top and bake for 10 minutes until cheese melts and is bubbly. Remove from oven and serve.
corn tortillas, rotisserie chicken, baby spinach leaves, shredded cheese, enchilada sauce
Taken from www.epicurious.com/recipes/member/views/the-easiest-enchiladas-50106285 (may not work)