Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 24 flour tortillas, 6-inch
• 24 ounces chicken, cooked & shredded (no skin)
• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded
• 8 ounces cream cheese, lowfat
• 48 ounces green enchilada sauce (see my green enchilada sauce)
• 1/2 cup yellow onion
• 20 ounces spinach (frozen or cooked, squeeze out water)
• 1 teaspoon canola oil

Recipe

• 1 preheat oven to 350.
• 2 use silpat in the bottom of a pan or lightly coat with oil or nonstick spray.
• 3 combine the shredded cheeses (ok to use mixed blend it). reserve 1/3 for the top.
• 4 lay a tortilla out. using a butter knife, spread some cream cheese in the bottom off center, put rounded tablesppon spinach on top, next chicken, then 1 rounded tablespoon green enchilada sauce and top it all with the shredded cheeses. fold smaller side first, then larger side and place seam down in your pan. repeat --.
• 5 after all are set in a pan, top with 2 rounded tablespoons enchilada sauce over each enchilada. about 1/4 of the enchilada sauce should be left.
• 6 bake for 25-30 minutes until heated through.
• 7 *****ecw only******.
• 8 place in delivery containers (2 in small and 8 in the large) and top each enchilada with 1 more rounded tablespoon enchilada sauce and the reserved shredded cheese,.
• 9 refrigerate or freeze, depending on how long it is before delivery date.