Spinach, chicken, and creamy sauce meld in skillet enchiladas for a satisfying, flavorful dinner experience.
# What You'll Need:
→ Main
01 - 2 cups cooked shredded chicken breast
02 - 1 package (8 ounces) cream cheese, softened
03 - 2 cups fresh spinach leaves, chopped
04 - 1/2 cup sour cream
05 - 1/2 cup milk
06 - 1 1/2 cups shredded Monterey Jack cheese, divided
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon salt
10 - 8 small flour tortillas (6-inch diameter)
→ Garnish
11 - 2 tablespoons chopped cilantro
12 - 1 small jalapeño, sliced (optional)
# How to Make It:
01 - Set oven to 375°F to ensure proper browning of cheese.
02 - In a large bowl, blend cooked chicken, cream cheese, spinach, 1 cup Monterey Jack cheese, garlic powder, cumin, and salt until evenly combined.
03 - Heat tortillas for 30 seconds per side in a dry skillet over medium heat to make them pliable.
04 - Spoon generous portions of filling into the center of each tortilla and roll tightly.
05 - Place filled tortillas seam-side down in a greased 12-inch oven-safe skillet.
06 - In a bowl, whisk sour cream and milk until smooth; pour evenly over prepared enchiladas.
07 - Sprinkle remaining Monterey Jack cheese over sauced enchiladas.
08 - Place skillet in oven and bake uncovered for 20 minutes, until golden and bubbling.
09 - Remove from oven, add cilantro and jalapeño as desired, and serve hot.
