Chicken and Spinach Enchiladas

Ingredients

• •2 cups cooked shredded chicken
• •2 cups fresh spinach, chopped
• •1 cup shredded cheese (cheddar or Mexican blend)
• •1 cup enchilada sauce
• •8 corn tortillas
• •1 tbsp olive oil
• •1/2 tsp garlic powder
• •1/2 tsp onion powder
• •1/2 tsp cumin
• •Salt and pepper to taste
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large bowl, mix the shredded chicken, chopped spinach, half of the cheese, garlic powder, onion powder, cumin, salt, and pepper until well combined.

3. 3

   Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.

4. 4

   Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

5. 5

   Take one tortilla, fill it with about 1/4 cup of the chicken and spinach mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.

6. 6

   Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.

7. 7

   Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

8. 8

   Remove from the oven, garnish with fresh cilantro if desired, and serve hot.