Chicken Corn and Spinach Enchiladas

chicken-corn-and-spinach-enchiladas

Modern Mexican cuisine meets the simplicity of store-bought rotisserie chicken. Add creamed spinach, corn and LA VICTORIA® Fire Roasted Diced Green Chiles and you get the ideal comfort food, perfect for every family.

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Chicken Corn and Spinach Enchiladas

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Recipe Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 1/2 cups store-bought or homemade rotisserie chicken, shredded
  • 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
  • 2 tsp chili powder
  • 1 (14-ounce) can cream-style corn
  • 1 (10-ounce) box frozen creamed spinach, thawed, squeezed of excess water and chopped
  • 1/2 cup regular or light sour cream
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup freshly chopped cilantro or parsley
  • 8 LA VICTORIA™ Tortillas
  • Salt and freshly ground pepper, to taste
  • 2 cups LA VICTORIA® Green Enchilada Sauce
  • 1/2 cup regular or light sour cream

Cooking Directions

  1. In large skillet, heat oil over medium-high heat. Cook onion 5 minutes until softened.
  2. Add chicken, LA VICTORIA® Fire Roasted Diced Green Chiles and chili powder and cook for 3 minutes, stirring occasionally.
  3. Stir in creamed corn, chopped spinach, sour cream, 1 cup shredded cheese and cilantro. Stir until cheese is melted; remove the pan from heat and season with salt and pepper.
  4. To make sauce, in a medium bowl, combine LA VICTORIA® Enchilada Sauce and sour cream together.
  5. Heat oven to 350°F. Pour half creamy enchilada sauce onto the bottom of 9x13-inch glass baking dish or casserole.
  6. To assemble enchiladas, wrap tortillas in damp paper towels and heat in microwave for 30 seconds; turn stack over and heat for 30 seconds more. Spoon 3 tablespoons of filling in the center of one tortilla.
  7. Loosely roll tortilla up into a wide cigar. Place filled tortilla seam-side down in sauce. Repeat using remaining tortillas and filling.
  8. Pour remaining sauce over enchiladas. Cover pan tightly with foil. Bake 20 minutes.
  9. Remove foil, sprinkle remaining ½ cup of shredded cheese.
  10. Cook uncovered about 10 minutes or until cheese melts and sauce is bubbly.

Nutritional Information

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