Enchiladas don't photograph very well. All of that cheesy, saucy goodness doesn't make for a pretty photo. But your belly doesn't care about what photographs well, does it?
I have always wanted to have a "dish," one that people associate with me. These enchiladas are my husband's favorite thing that I make, which I secretly take great pride in. But this year, when we were headed home to my parents house in South Carolina for Christmas, my Mom called to tell me that my Dad said, "I want Jessi to make her enchiladas while she's here," which totally made my day.
"My" enchiladas. I guess I do have a dish...so Enjoy!
Chicken and Spinach Enchiladas
1 (10 oz.) package frozen chopped spinach, thawed
1 (16 oz.) jar medium salsa, divided
2 (10 oz.) cans enchilada sauce - green
1 (8 oz.) package cream cheese
2 1/2 cups shredded chicken
1 small can diced green chilies
10 - flour tortillas
1 (8oz.) package shredded Mexican four cheese blend
avocado for garnish
-Drain spinach well, set aside.
-Stir together 1/4 c. salsa and enchilada sauce, set aside.
-Microwave cream cheese for 1 minute until soft.
-Add spinach, chicken, chilies, remaining salsa and stir. (sometimes I throw in some extra ingredients here if I'm feeling sassy; drained black beans and diced mushrooms are my most common add-in, but definitely not necessary)
- Spoon a heaping 1/3 cupful of chicken mixture down the center of each tortilla. Roll tortilla. Place seam-side down in a lightly greased baking dish.
- Pour enchilada sauce mixture evenly over top of tortillas. Sprinkle with cheese.
- Bake at 350 degrees for 30 minutes or until bubbly.
- Top with sliced avocado to serve.
**This dish freezes well, so I usually take a few extra and place them in a separate pan to freeze for a quick and easy mid-week dinner**