10 oz chicken breast cooked and shredded
16 oz green chile enchilada sauce
4 oz green chiles (1 small can), chopped
1 bag spinach, wilted on stovetop
12 oz Monterey Jack Cheese
1 cup sour cream
10 medium corn tortillas
Instructions
- Preheat the oven to 425 F degrees.
- Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
- In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- Place the dish in the oven and bake for 25 minutes.
Serve with shredded lettuce, chopped tomatoes, and sour cream.
