CHICKEN & SPINACH ENCHILADAS

Chicken & Spinach Enchiladas image

Provided by Jennifer H

Time 1h10m

Number Of Ingredients 16

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2-3 Tbsp olive oil
1/2 yellow onion, diced
1 lb ground chicken
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp freshly ground pepper
1/2 tsp smoked paprika
1/2 bag(s) washed baby spinach
8-10 flour tortillas
1 can(s) enchilada sauce (i like rosarita's)
1 recipe https://www.justapinch.com/recipes/sauce-spread/dip/jackies-salsa.html
2 c grated cheese (cheddar, monterey jack, or combination)
cooking spray

Steps:

1. In a large saute pan over medium heat, add a few circles of olive oil. Add onion and saute until translucent. Add ground chicken and break into pieces while cooking. Sprinkle meat with chili powder, cumin, onion powder, garlic powder, salt, pepper and smoked paprika. Cook until chicken is nearly done. Add spinach and cook until just wilted. Remove from heat and set aside.
2. Spray baking dish with cooking spray. Lay out tortillas. Spoon 3-4 tablespoons of meat/spinach mixture onto a tortilla. Use 1-2 tablespoons of salsa and enchilada sauce over the top. Cover with cheese and roll away from you. Place into prepared baking dish. Repeat with rest of the tortillas and fillings.
3. Once all the enchiladas are done and in the pan, sprinkle with cheese and top with a good amount of enchilada sauce (you may have a little left over). Sprinkle any remaining cheese over the top again. Bake at 400 degrees for 35-45 minutes or until bubbling. Serve with sour cream, avacado, salsa.