These are really a delightful meal, and it doesn’t use up many ingredients! You can easily make this in under 45 minutes and have leftovers! The more tortillas you use, the smaller the filling inside it will be, so if you want really fat enchiladas, than use 10, really small, but a lot enchiladas than do 12 or 14. I used chicken, which is really good, but I don’t usually use it, so it just adds extra work, but like I said it is really GOOD!! The enchilada sauce doesn’t really matter, I used to use green but now I use red, this goes really well with guacamole and beans and rice. Enjoy!
10-14 corn tortillas
2 cups cheese plus 1/2 cup for the top
2 pounds spinach cooked
1 pound shredded chicken(optional)
12-14 oz jar enchilada sauce
Lots and lots of vegetable or canola oil
Heat some oil in a cast iron skillet. Cook 2 tortillas at a time on each side for about 20 seconds. Put on a paper toweled plate. Repeat with all corn tortillas. In a small bowl, mix together the cheese, spinach, and optional chicken.
Evenly divide with the tortillas and use the video above as a guide to wrapping them. Evenly spread The enchilada sauce on them as shown in the video and put in the oven at 350 for 15 minutes. Take out of the oven and turn the oven to broil low. Add the half cup of cheese evenly on the enchiladas and put back in the oven for another 1-2 minutes! Enjoy!
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