Creamy Corn And Spinach Enchiladas

Name: Creamy Corn And Spinach Enchiladas
Yield: 4 servings
Ingredients: 2 tablespoon Vegetable Oil; 1 Onion Chopped; 2 1/2 cup Rotisserie Chicken Pulled Apart By Hand; 1 can Mild Green Chiles; 2 teaspoon Chili Powder; 1 Cream Style Corn; 1 box Frozen Creamed Spinach Thawed; 1/2 cup Light Sour Cream; 1 cup Already Shredded Monterey Jack Cheese; 1/2 teaspoon Salt; 12 Super Size Corn Tortillas; 3/4 cup Green Taco Sauce Or Salsa Verde; 1/2 cup Light Sour Cream; 1/2 cup Cilantro Leaves

Creamy Corn And Spinach Enchiladas is a home-style recipe made with Vegetable Oil, Large Onion Chopped, Shredded Rotisserie Chicken Pulled Apart By Hand, Diced Mild Green Chiles, Chili Powder, and Cream Style Corn. Serves 4.

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🍽 Serve 4

Ingredientes

2 tbsp
1
2 1/2 cup
1 can

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Preparo (prévia)

1
Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
2
To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat.

Add the onion and cook, stirring frequently, until it is clear, about 4 minutes.

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