These Chicken Enchiladas are rolled in flour tortillas, covered in a delicious homemade sauce and smothered in gooey cheese! Using pre-made rotisserie chicken makes them ready in a snap!
Preheat the oven to 375°F and coat a large casserole dish or 9x13 pan with cooking spray.
Heat the vegetable oil in a medium skillet. Add the spinach, turning to wilt with tongs or a spoon. Remove to a large mixing bowl.
Toss the spinach with the black beans, corn, chicken, cilantro and cumin. Add 3 cups of the shredded cheese.
Cover the bottom of the baking dish with a thin layer of enchilada sauce to prevent sticking. Lay out a medium whole wheat tortilla on your work surface. Measure out approximately 1/2-3/4 cups of the filling. Enough to make it a stuffed enchilada, but little enough that you will be able to roll it with both ends overlapping to secure it.
Continue with remaining tortillas, fitting them snugly into the baking dish(s) of choice. Evenly pour the remaining sauce over the tops. Any exposed tortilla will get brittle and dried out while cooking. Depending on the size you may not need all of the sauce. You want enough to cover, but not to pool at the bottom.
Top the enchiladas with the remaining shredded cheese. Bake, uncovered, for 20 minutes.
Remove and allow to cool for 3-5 minutes before using a large spatula to serve. Top with a dollop of sour cream.
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Notes
For shredded chicken there are a couple of choices. Frozen strips, thawed and then shredded work well. A rotisserie chicken does the trick too. Left over chicken, grilled or lightly seasoned is perfect. On this occasion I had none of the above, so I baked two medium chicken breasts in the oven and then shredded them after they cooled.