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Creamy Corn and Spinach Enchiladas

Gluten free • 1 hr to make • Serves 4

Meat

2 1/2 cups Rotisserie chicken

Produce

1/2 cup Cilantro, leaves
1 (14 3/4-ounce) can Cream-style corn
1 (10-ounce) box Creamed spinach, frozen
1 (4-ounce) can Green chiles, mild
1 Onion, chopped (about 1 cup), large

Condiments

3/4 cup Taco sauce or salsa verde, green

Baking & Spices

2 tsp Chili powder
1/2 tsp Salt

Oils & Vinegars

2 tbsp Vegetable oil

Bread & Baked Goods

12 Super size corn tortillas

Dairy

1 cup Already shredded monterey jack cheese
1 Monterey jack cheese
1 cup Sour cream, light
Erin Stacey
Erin Stacey • 3 years ago

Corn and Spinach Enchiladas

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