2cans10 oz each Old El Paso Mild Green Chile Enchilada Sauce
6-8Old El Paso Flour TortillasBurrito size
2-2cupsshredded Cheddar Jack Cheese
!Optional
1-15ozCan Black Beansdrained & rinsed
1CChicken BreastShredded
!Toppings
Green onionschopped
Fresh cilantrochopped
Diced avocado
Pico de Gallo
Sour Cream
Instructions
Preheat oven to 350 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, chipotle, cumin, and chile powder. Remove from heat and stir in the yogurt. Season with salt and pepper, to taste.
To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture and about 3 tablespoons of shredded cheese per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
Serve with your favorite toppings.
Optional add 1 15oz can of drained & rinsed black beans or 1 cup shredded chicken to spinach mixture before you roll your enchiladas.