Creamy Spinach Chicken Enchiladas

Some of my favorite leftovers!

I love enchiladas. I am not sure if I like them best the first day or the next morning with a fried egg on top. We find ourselves making tons of enchiladas, making sure that we will have some left for breakfast.

We were talking about all the different fillings we have for enchiladas. Sean has taught me many of them. When doing vegan/vegetarian catering, we have came up with many ideas. Yes, not always so traditional, but it's now our tradition to come up with new ones!

We have many fillings; potato and peas, corn zucchini and tomato, sweet potato and chorizo, stacked with cheese, served with a mole inspired red sauce and so many more. This time we made spinach chicken. It's a tasty rich filling with cream cheese, shredded jack and green chilies along with fresh spinach, chicken and spices.

We serve these with green enchilada sauce. There are some great canned green enchi sauces out there but, they can be made at home, too! Sometimes, we have the cans on hand so, we can whip up right away. Enchiladas make a great meal. Serve with a fresh salad and some black beans. Perfect!

Now, lets get rolling!

Spinach and Chicken Enchiladas

2 cups cooked chicken, chopped

1 package cream cheese
3 large handfuls of fresh spinach

1 cup jack cheese, shredded

3 cloves garlic, diced

3 pasilla, anahiem or pablano chilies, roasted, peeled and chopped or 2 small cans green chilies(I like lots but add as much or as little as you would like!)

1 jalapeno, diced

1 medium onion, diced

salt and pepper to taste

corn tortillas

Mix all the above ingredients. Taste for salt and pepper. I do not cook the spinach. I simply mix all the ingredients and then it is ready to go! You can always add any left over cheese you may have hanging around. I have even added leftover creamed spinach in the past. You can also skip the chicken and add shredded zucchini and corn for a yummy veggie option. Chopped kale is great too! Again, I do not pre-cook the veggies, just add in and you are ready to roll!

To Fill

Warm the tortillas in a hot skillet. This makes them a little more pliable and easier to roll. I keep them stacked under a towel until I am ready to roll the enchiladas.

I spray a rimmed sheet pan or line with foil for easy clean up. I use about 3 Tbs of filling for enchilada. After you have rolled them all cover with green enchilada sauce. cover with foil (I like to spray the foil that touches the enchiladas). Bake for 20 minutes or until heated thru. I remove the foil and sprinkle with cheese, jack or queso fresco. I bake them for 5 minutes more or until cheese has melted!

Enchiladas are very inexpensive. They make take a little time to make but are well worth it. Make lots and have for breakfast or freeze for a future craving!

However, you fill yours, or if you are inspired here to try these, make sure you share them with someone you love. Hey, and if I am in the area call me, I will bring the margaritas and Mexican chocolate cake!

I never hit the snooze button, when I know there are leftover enchiladas waiting!