Spinach Chicken Enchiladas

Ingredients

• 2 boneless skinless chicken breasts, cooked and shredded

• 1 (8 ounce) box frozen chopped spinach, thawed and drained
• 1/3-1/2 cup chopped onion
• 1/8-1/4 teaspoon tony chasers creole seasoning (use with caution, salty)
• 1/4 teaspoon ground cumin (to taste)
• 1/4 teaspoon garlic powder (to taste)
• 1/4 cup chicken broth or water
• 8 ounces shredded monterey jack and cheddar cheese blend (Low Fat works fine)

• 1 (16 ounce) jar Mexican crema (Found in refrigerated section at Walmart between the Cottage Cheese and Cream Cheese)
• 8-10 corn tortillas

Directions

1. 1

   Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.

2. 2

   Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.

3. 3

   In the meantime preheat oven to 425°F.

4. 4

   Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.

5. 5

   When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.

6. 6

   In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.

7. 7

   Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.

8. 8

   Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.

9. 9

   Enjoy!