|Hot from the oven.|
Preheat oven to 350 degrees.
In a deep skillet, saute:
2 Tablespoons Olive Oil
2 cloves Garlic, minced
1/2 Onion, finely diced
When onions have softened, add:
1 7-ounce can diced Green Chiles
2 cups fresh Spinach
Stir to combine.
When the spinach has wilted, stir in:
1/3 cup fresh Cilantro, chopped
3 cups cooked Chicken, diced
2 cups Cheddar Cheese, shredded
1 8-ounce package Cream Cheese, diced
Continue to stir until cheeses are melted and filling is thoroughly combined.
Remove from heat.
Spray non-stick spray into baking pan.
Spoon enough Green Chile Enchilada Sauce into the pan to coat the bottom.
|Heating corn tortilla|
Heat 6 corn tortillas directly over the flame if you have a gas stove, or wrap in damp paper towels and microwave for 30 seconds, to soften.
Scoop about 1/3 cup of filling into the center of each tortilla, fold sides towards the middle, and place seam-side down in baking pan. Repeat to fill large pan, or another smaller one to wrap up and freeze.
|The assembly line|
Bake for 30 minutes. Allow to sit for 5 minutes before serving.