mexican food, weeknight dinner
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Chicken Enchiladas

Celebrate Cinco de Mayo with these yummy, spicy enchiladas!


1 tbsp olive oil

1 yellow onion, diced

1 garlic glove, diced

4 cups grilled, shredded chicken*

1 1/2 lb spinach, blanched, squeezed dry, finely chopped

28 oz can of red or green enchilada sauce

kosher salt and pepper to taste

1 cup shredded Monterey Jack cheese

2 cups cheddar cheese

2 tbsp fresh cilantro, chopped

24 corn tortillas, bought or homemade

In a sauté pan over medium-high heat warm oil; sauté onion and garlic until softened, about 5 minutes. Season with salt and pepper. Turn off heat and mix in shredded chicken and spinach.

Brown corn tortillas either on a hot skillet or over your stovetop burner. Doesn’t take very long, just a couple of seconds per side.


Spread 1 cup of enchilada sauce on the bottom of a 9-by-13 inch baking dish. Pour 2 cups of sauce into a shallow bowl and dip each tortilla on both sides into sauce. Place on work surface and add 2 tbsp of the chicken mixture and some of the grated cheese. Roll up and place into prepared baking dish – seam side down. Repeat with all tortillas and filling.

Drizzle remaining sauce over enchiladas and sprinkle with remaining cheese. Bake in 350 degree oven for 35-40 minutes. Let rest for in pan for 15 minutes – they stay together much better this way, and they’ll still be nice and warm. Serve with Mexican rice, diced tomatoes and sour cream.

Serves 6-8.

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* grilled chicken: marinade 4 skinless, boneless chicken breasts for at least 30 minutes in:

1 tbsp Tacolicious seasoning blend

2 tbsp olive oil

juice of 1 lime

Grill on both sides until done and let rest for 10 minutes before shredding.

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