Cheesy Chicken & Spinach Enchiladas

 

Here is a yummy yummy dinner we had a few nights ago. major hit! 

-sorry no picture... will post one next time I make it.

Ingredients:
10 oz Philadelphia Cooking Cream
1 box frozen spinach
1 medium sweet onion (if you are an onion free house, like us, you can use mushrooms instead!)
2 tsp Cumin
1 tbsp butter/margarine
1 can Rotel tomatoes & green chiles (drained)
2-3 cups chopped chicken (I used chicken tenders)
2 cups of Monterey Jack Cheese
1 pint whipping cream
8 – 8″ flour or wheat tortillas
Salt & Pepper to taste
Preheat your oven to 350 degrees.

DIRECTIONS

• cube chicken and onions (and/ or mushrooms)
• melt your butter in a skillet and toss in onions/ mushrooms and chicken. Cook for about 2 min.
• Add spices and drained can of rotel. Cook for another min while stirring.
• add in your drained thawed out frozen spinach and your 10 oz of cooking cream. Mix well.
• Spray your 9×13 cooking dish very well.
• Fill your tortilla with the mix (About 3 heaping spoonfuls.)
• Roll it up nice and tight and place in your pan with the seam facing down.
• Your tortillas will be very stuffed and full so  keep your pan close by to place them in fitted. You should be able to fit all 8 in 1 pan.
• Evenly sprinkle the Monterrey Jack cheese over the entire dish.
• Evenly pour your pint of whipping cream over the entire dish.
  Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until golden brown.
  
  Cool and serve. I served it with a nice big side of fresh greens.
  
  Enjoy!