Erin Chase's Make-Ahead Chicken and Spinach Enchiladas
A Quick Meal You Can Freeze
Love the versatility of this delicious Chicken and Spinach Enchiladas recipe! I always make a double batch of enchiladas…one to enjoy the day I make them, and another pan for the freezer. These Chicken and Spinach Enchiladas freeze nicely, either before or after they are baked. To cook or reheat: thaw completely and then bake at 350 for 30 minutes. If you think you might make these for someone in need of a meal (new baby, family emergency, death in the family), make them in a disposable foil baking pan for easy delivery.
Erin Chase is the author of "The $5 Dinner Mom Cookbook" and "The $5 Dinner Mom Does Breakfast and Lunch," the founder of $5 Dinners.com and OneDishDinners.com and and she is the co-Founder of Savvy Blogging and The Savvy Blogging Summit.
Preheat oven to 350. Lightly grease 2 9×13 glass baking sheets with non-stick cooking spray.
In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, 1 cup of the pepper jack cheese, minced onion and garlic, cumin and some salt and pepper.
Spoon the mixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I can generally fit 8 to 10 enchiladas in a pan, depending on how full they are and how tight they are rolled.) Fill both pans.
Then pour 1 can of the green enchilada sauce over the top of 1 pan, and repeat with the other can. Sprinkle the remaining 3 cups of pepper jack cheese over the 2 pans.
Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.
Yield – 2 9×13 pans, or 14 to 16 servings
Recipe courtesy Erin Chase.
More Info: Kids Friendly