2 Tablespoons extra virgin olive oil
1 large onion, finely diced
1 jalapeno, minced
3 fresh cloves garlic, minced
10 oz bag baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 1/2 Tablespoons ground cumin
1 10 oz can Mild Rotel diced tomatoes with Green Chilies
1 lb (Lg family size can) cream of chicken soup
1 Cup red enchilada sauce
8 oz sour cream
1/2 Cup milk
Pinch of salt
Corn Tortillas
2 Cups shredded Mexican blend cheese
1. Preheat oven to 350 degrees F. Place oil into a large skillet or
dutch oven over medium heat. Saute onion and jalaepeno until softened,
about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped
spinach and cook until wilted down. Stir in chicken, salt, pepper,
garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.
2. Place soup, enchilada sauce, sour cream, milk and salt into a large
saucepan over medium heat. Stir until warmed though.
3. Ladle a small amount of sauce into the bottom of a large 9x13 inch
baking dish (or bigger if you have one), just enough to cover the
bottom. Place a spoonful of chicken mixture inside of corn tortillas,
roll and place seam side down. Fill tortillas until chicken filling is
used up. Top evenly with sauce and shredded cheese. Bake for 25-30
minutes or until hot and bubbly.
10-12 servings
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