Chicken and Spinach Enchiladas

These enchiladas are packed with healthy ingredients and flavor. They're perfect for a weeknight meal or a potluck.

Prep time: 20 | Cook time: 25 | Serves: 4

Ingredients

• 1 1/2 cups chopped cooked chicken
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 corn tortillas
• 1 (10 ounce) can enchilada sauce
• 1/2 cup (1 ounce) shredded reduced-fat Mexican cheese blend, for topping

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the chicken, spinach, 1 cup cheese, onion, cilantro, salt, and pepper.
3. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish.
4. Dip each tortilla in the enchilada sauce and then fill with about 1/2 cup of the chicken mixture.
5. Roll up the tortillas and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the tortillas.
7. Sprinkle the remaining cheese over the top.
8. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
9. Let cool for a few minutes before serving.
10. Garnish with additional cilantro, if desired.