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Chicken Corn and Spinach Enchiladas

Modern Mexican cuisine meets the simplicity of store-bought rotisserie chicken. Add creamed spinach, corn, and LA VICTORIA® Fire Roasted Diced Green Chiles, and you get the ideal comfort food—chicken corn and spinach enchiladas that are perfect for every family.

Modern Mexican cuisine meets the simplicity of store-bought rotisserie chicken. Add creamed spinach, corn, and LA VICTORIA® Fire Roasted Diced Green Chiles, and you get the ideal comfort food—chicken corn and spinach enchiladas that are perfect for every family.

4
10 Minutes
30 Minutes
40 Minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 1/2 cups store-bought or homemade rotisserie chicken, shredded
  • 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
  • 2 teaspoons chili powder
  • 1 (14-ounce) can cream-style corn
  • 1 (10-ounce) box frozen creamed spinach, thawed, squeezed of excess water and chopped
  • 1/2 cup regular or light sour cream
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup freshly chopped cilantro or parsley
  • 8 tortillas
  • Salt and freshly ground pepper, to taste
  • 2 cups LA VICTORIA® Green Enchilada Sauce
  • 1/2 cup regular or light sour cream

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Cook onion 5 minutes until softened.
  3. Add chicken, LA VICTORIA® Fire Roasted Diced Green Chiles, and chili powder and cook 3 minutes, stirring occasionally.
  4. Stir in creamed corn, chopped spinach, sour cream, 1 cup shredded cheese, and cilantro.
  5. Stir until cheese is melted; remove the pan from heat and season with salt and pepper.
  6. To make sauce, in a medium bowl, combine LA VICTORIA® Enchilada Sauce and sour cream together.
  7. Heat oven to 350°F.
  8. Pour half creamy enchilada sauce onto the bottom of 9×13-inch glass baking dish or casserole.
  9. To assemble enchiladas, wrap tortillas in damp paper towels and heat in microwave 30 seconds; turn stack over and heat 30 seconds more.
  10. Spoon 3 tablespoons of filling in the center of 1 tortilla.
  11. Loosely roll tortilla up into a wide cigar.
  12. Place filled tortilla seam-side down in sauce. Repeat using remaining tortillas and filling.
  13. Pour remaining sauce over enchiladas.
  14. Cover pan tightly with foil. Bake 20 minutes.
  15. Remove foil, sprinkle remaining ½ cup shredded cheese.
  16. Cook uncovered about 10 minutes or until cheese melts and sauce is bubbly.

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