Enchiladas and tacos…two things this Texas girl can never have too often!

We are really big fans of Tex Mex at our house, and have remixed these enchiladas in a number of ways…you really can’t go wrong!  These are especially easy because I just used a rotisserie chicken!  You can also put your chicken in the slow cooker in the morning and have it ready to add to this recipe later in the day!

Another thing that makes them so good is that we buy our tortillas from a local vendor that makes them fresh everyday!  I know that may not always be an option, but the fresher the tortillas, the better!!

Ingredients:

2 cups cooked, shredded chicken

2 10 oz cans of green chili enchilada sauce

2 cups shredded cheese, divided – I used Monterey Jack

2 cups of fresh chopped spinach

1 small can diced green chilis

1 can cream of chicken soup

8 medium sized tortillas

Salt and pepper to taste

Diced cilantro to garnish

Directions:

Preheat oven to 400 degrees

In a large bowl, combine chicken, 1 can of enchilada sauce, 1 cup of cheese, spinach, green chilis and cream of chicken soup.  Season with salt and pepper.

Divide the mixture evenly among the 8 tortillas and roll.  Place in a 9×13 casserole dish, seams down.

Top with second can of enchilada sauce, then remaining cheese.

Bake for 25 minutes, or until the cheese is melted and bubbly.

Sprinkle with chopped, fresh cilantro and serve immediately!

An easy weeknight meal everyone will love!