Chicken, Corn & Spinach Enchiladas

Sabado Mexicano

Wonderfully delicious, this creamy enchilada recipe always brings compliments when served. It brings together the mild essence of Mexican spices with just enough heat from the jalapenos to bring out the delicate flavors of the chicken and vegetables. The salsa verde topping creates another amazing layer of flavor that makes this dish an all time favorite at our house. Enjoy!

Okay folks, not that great of photos but the meal is really great.

Chicken, Corn & Spinach Enchiladas

1 tablespoon canola oil
1 large white onion -chopped
2 1/2 cups roasted chicken -shredded
8 to 10 pickled jalapeño slices -minced
2 teaspoons Mexican Seasoning -see below
1 -14.75 ounce can cream-style corn
1 -10 ounce frozen creamed spinach -thawed
1/2 cup sour cream
1 cup shredded Monterey jack cheese
1 package of 7-inch round corn tortillas -about 12


Sauce:
1 -7 oz can salsa verde or 3/4 cup green taco sauce
1/2 cup sour cream
1/2 cup shredded Monterey jack cheese, divided

Cook over medium high heat the onions in the oil until translucent. Add the chicken, jalapeños, seasoning and heat for a few minutes stirring to coat the chicken. Turn off the heat and add the corn, spinach and sour cream – mix well.

Spray with cooking oil a 9×13 casserole dish. Warm the tortillas between paper towels in microwave for about 1 minute. Scoop the filling up using a 1/3 measuring cup, mound down the center of a tortilla, roll up and place seam side down in the baking dish. Repeat using all of the mixture. Cover tightly with foil. Bake in a 350 degree oven for 30 minutes.

Make the sauce by stirring the salsa, half the cheese and sour cream in a bowl. Remove foil, spread sauce over the top, and sprinkle with remainging cheese. Bake for 10 minutes or until bubbly.



Mexican Seasoning Mix
4 tablespoons salt
2 tablespoons chipotle chili powder
1/2 tablespoon black pepper
1/2 tablespoon ground cumin
1/2 tablespoon granulated garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground oregano
1/8 teaspoon ground cayenne pepper
Mix well and store in an airtight container.

6 thoughts on “Chicken, Corn & Spinach Enchiladas

  1. My Little Space

    Hi Drick, I'm not familiar with Mexican food, you see! So, I wonder is there any limitation for the making of enchilada filling? The only thing I knew is you need to use corn tortella for the wrapping. And what about the sauce for final topping? Do you need to put the exact ingredients for that too? Thank you.

    Reply

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