I had a hankering for enchiladas tonight. Comfort food was calling my name. While I would definitely not consider these healthy or clean, it’s still an improvement over eating in a restaurant. I know exactly what’s going inside, I can tailor the meal to my specifications, and best yet, it’s much easier on the wallet!
Easy Oven Baked Enchiladas
-1 package of 12 corn tortillas
-2 cans of shredded chicken in water (I did 2 big cans- decide if you want them meaty or not and adjust accordingly)
-4 oz. can of green chiles
-3 cups of fresh spinach (ends up being almost an entire tub of spinach if you buy it that way)
-1/2 cup chopped onion (ends up being about 1/2 a medium sized onion)
-1 cup sour cream (I used light, but use whatever you want)
-4 oz. cotija, crumbled (it’s a mexican cheese- you’re likely to find it in a round disk wrapped in plastic in the deli section or the specialty cheeses…if you can’t find it buy parmesan)
-5 oz can of evaporated milk
15 oz. green chile sauce
1 bag shredded mexican cheese
How to Make:
Preheat oven to 350 degrees and find a large baking dish, a sauce pan, a plate or clean flat surface, and a sauté pan.
Sauté the onions on medium heat for one minute, then add the spinach and sauté until the leaves are wilted. After, put your shredded chicken and green chile sauce in with them, and put the burner down to low. After everything in the pan is lightly heated, transfer the contents of this pan into a large bowl. Rinse the pan out for future use in a few minutes.
In the saucepan, on low heat, heat the sour cream, evaporated milk, the 4 oz of cotija and half the chile sauce. You will probably have to mash up the cotija if it comes in a block. Just mash it with a fork! Keep the sauce in the saucepan until everything is melted.When the sauce is done, pour a small amount in the bottom of your baking dish, to cover the bottom.
Using the pan you rinsed earlier, put cooking oil in the bottom, and on medium heat, flip the tortillas in the bottom of the pan to warm them. Transfer the tortilla to the flat surface, spread a small amount (1/4 cup or less) of the chicken, onion, spinach, green chile mixture into the tortilla, sprinkle with some mexican cheese on top, roll it up, and put the tortilla seam facing down into the bottom of the baking dish. Repeat this with all 12 tortillas.
When all the tortillas are in the pan, pour the rest of the cream sauce on top, drizzle the rest of the green chile sauce on top, and bake for 15 minutes in the oven.
This meal ended up cooking WAY more food than I would have thought, but that’s ok. Every time I buy tortillas, we never finish them so it’s best that I use them all up in the same meal. This will provide comfort food for the rest of the weekend for sure!
A couple quick notes about this meal:
– It’s actually easier than it sounds…I was able to cook this while feeding my daughter, and chopped everything as I went along.
-It’s not spicy at all…if I were to do it over, I could think about using jalapenos.
-You really have to push the tortillas together and squish them in there tight to fit all 12 from the pack. In the picture above, two tortillas are missing from the side. That’s how tight they are!
-To prevent from sauce overflow, I pushed the ends of the tortillas down and tried to work the sauce into the bottom and grooves between the tortillas.
-I put tinfoil on this before shoving it in the oven.
-It was sooooooo good!
This was the aftermath of my kitchen after cooking this meal. Yikes! I’ve been cooking things all week and we have quite the pile of dishes and mess going. Believe it or not, I started with a clean kitchen!
Have a happy weekend 🙂