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Spinach, Corn and Chicken Enchiladas




Source of Recipe


Sara Mouton


Recipe Introduction


This recipe is a takeoff of a recipe on a Sara Mouton show. Although it is not a traditional Enchilada, it is quite a nice change and delicious. This is a nice way to use leftover chicken or to simply pick up a rotisserie chicken at the grocery store.


List of Ingredients




Filling:
2 1/2 cups shredded rotisserie chicken, pulled apart by hand OR 2 1/2 cups baked or grilled chicken.
1 10oz box frozen corn, thawed (creamed is fine)
1 10oz box frozen spinach, thawed (creamed is fine)
1/2 cup sour cream
1 cup shredded Monterey jack cheese (4 ounces)

6 large tortilla shells

Sauce:
1/2 cup sour cream
Shredded Monterey jack cheese, to taste



Recipe



Position a rack in the bottom third of the oven and preheat the oven to 350. Lightly coat a 13X 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spay.

To make the filling: Mix all ingredients together and heat on the stove.

Place the tortillias between damp paper towels nd microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered and place and fill down the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.

To make the sauce: Stir the sour cream and cheese together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Return to the oven, uncovered and bake until the cheese melts and the sauce is bubbly, about 10 minutes.