Chicken and Spinach Enchiladas
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed and drained well
- 3 cups shredded rotisserie chicken
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can mild enchilada sauce, divided
- 2 cups shredded colby-Jack cheese, divided
- 12 soft taco-size flour tortillas
Instructions
- Preheat oven to 350°F. Pat spinach dry with paper towels. Stir together spinach, chicken, beans, ¾ cup enchilada sauce and 1¼ cups cheese in a bowl. Divide chicken mixture among tortillas, spreading down centers.
- Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over enchiladas; top with ¾ cup cheese, and cover with foil.
- Bake 30 minutes; uncover, and bake 5 minutes longer or until cheese is melted.
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