Chicken and Spinach Enchiladas with Sour Cream Sauce

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

12 corn tortillas

2 cups shredded chicken

12 ounces frozen chopped spinach (thawed and squeezed of moisture)

1½ cups shredded Colby jack cheese (divided)

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 can green enchilada sauce

1/3 cup sour cream

Pico de Gallo

Directions

Preheat the oven to 400˚F.

Combine the shredded chicken, spinach, and 1 cup of the cheese together until everything is evenly distributed.

In a pot bigger than the diameter of your tortillas, heat the enchilada sauce to a rolling simmer.

To assemble the enchiladas, dip the tortilla quickly in the sauce to coat both sides. This will make the tortilla soft and pliable. The sauce needs to be hot/simmering. This method will not work with cold or room temperature sauce.Place the sauced tortilla on a plate and add filling down the middle then roll the sides and place it in a 13x9 baking dish.Repeat for all 12 enchiladas.

Then, whisk 1/3 cup sour cream into the rest of the sauce and pour over the top of the enchiladas. Top with the remaining 1/2 cup of cheese.

Bake for 10-15 minutes or until the cheese is melted and the enchiladas are heated through. Garnish with pico de gallo and serve immediately. Enjoy!

Nutrition

• Serving Size: 2 enchiladas
• Calories: 417 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Cholesterol: 74 mg
• Sodium: 1647 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 7 g
• Total Sugars: 10 g
• Protein: 27 g