Chicken And Spinach Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups shredded cooked chicken
• 1 (10 ounce) package frozen chopped spinach
• 1 (10 ounce) package shredded cheese
• 1 (8 ounce) can rotel
• 2 (8 ounce) cans enchilada sauce
• 20 corn tortillas

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small skillet, saute tortillas lightly in oil. this prevents cracking while baking.
• 3 let cool slightly on paper-towel covered plate to drain some oil.
• 4 in microwave, steam spinach. drain well. squeeze all the water out.
• 5 in a mixing bowl, mix chicken, spinach, rotel, half the cheese (or less, depending on your taste), and enough of the enchilada sauce to stick together but not run, 1/2 to 1 can.
• 6 in a casserole or baking dish pour a little enchilada sauce on the bottom to prevent sticking.
• 7 take about 2 tbsp of filling and roll it up in a tortilla. place in baking dish with fold down.
• 8 continue rolling enchiladas until you run out of filling or tortillas or space in the dish. make sure the enchiladas are touching each other.
• 9 pour the rest of the enchilada sauce over the top, and sprinkle cheese on top of that.
• 10 bake in 350 degree oven for thirty minutes, or until bubbly.