Chicken Corn and Spinach Enchiladas
Modern Mexican cuisine meets the simplicity of store-bought rotisserie chicken. Add creamed spinach, corn, and LA VICTORIA® Fire Roasted Diced Green Chiles, and you get the ideal comfort food—chicken corn and spinach enchiladas that are perfect for every family.
4
10 Minutes
30 Minutes
40 Minutes
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 1/2 cups store-bought or homemade rotisserie chicken, shredded
- 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
- 2 teaspoons chili powder
- 1 (14-ounce) can cream-style corn
- 1 (10-ounce) box frozen creamed spinach, thawed, squeezed of excess water and chopped
- 1/2 cup regular or light sour cream
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup freshly chopped cilantro or parsley
- 8 tortillas
- Salt and freshly ground pepper, to taste
- 2 cups LA VICTORIA® Green Enchilada Sauce
- 1/2 cup regular or light sour cream
Directions
- In large skillet, heat oil over medium-high heat.
- Cook onion 5 minutes until softened.
- Add chicken, LA VICTORIA® Fire Roasted Diced Green Chiles, and chili powder and cook 3 minutes, stirring occasionally.
- Stir in creamed corn, chopped spinach, sour cream, 1 cup shredded cheese and cilantro.
- Stir until cheese is melted; remove the pan from heat and season with salt and pepper.
- To make sauce, in a medium bowl, combine LA VICTORIA® Enchilada Sauce and sour cream together.
- Heat oven to 350°F.
- Pour half creamy enchilada sauce onto the bottom of 9×13-inch glass baking dish or casserole.
- To assemble enchiladas, wrap tortillas in damp paper towels and heat in microwave 30 seconds; turn stack over and heat 30 seconds more.
- Spoon 3 tablespoons of filling in the center of 1 tortilla.
- Loosely roll tortilla up into a wide cigar.
- Place filled tortilla seam-side down in sauce. Repeat using remaining tortillas and filling.
- Pour remaining sauce over enchiladas.
- Cover pan tightly with foil. Bake 20 minutes.
- Remove foil, sprinkle remaining 1/2 cup shredded cheese.
- Cook uncovered about 10 minutes or until cheese melts and sauce is bubbly.