Chicken & Spinach Enchiladas
1.5 - 2 C cooked, shredded chicken
8 oz. sour cream (or more if you like extra on the finished product)
1 10 oz. frozen spinach, thawed and drained
2 C pepper jack cheese, shredded and divided
2 T. minced onion (I used about 1/3 of a large onion)
2 t. garlic
2 t. cumin
1 can black beans, drained
1 red bell pepper
Salt and pepper, to taste
1 10 oz. can of your favorite enchilada sauce
Preheat oven to 350. Lightly spray a 9x13 pan (or whatever pan you like; you could use 2 8x8 and freeze one for later).
Saute the onion, garlic, and red pepper to your liking (I cooked mine for about 4 minutes just to soften them up and release the flavors). Mix these with the chicken, large dollop of sour cream (eyeball it), spinach, black beans, 1 cup of the pepper jack cheese, and spices. Spoon equal portions onto the 8 tortillas. Roll up the individual tortillas, placing seam-side down in the pan. Pour the enchilada sauce over the top. Sprinkle with the remaining pepper jack cheese.
Bake for 30 minutes or until the cheese is melted and begins to golden and the sauce is bubbling.
Photo source: $5 Dinners
We like to serve this with Mexican rice ($.50 at the commissary), a large dollop of sour cream, and side salad.