2 chicken breasts, cooked and cubed or shredded (or, use half of a left-over rotisserie chicken, like I did)
1/2 medium onion, diced
2 cups spinach, chopped coarsely
3/4 cup plus 1/2 cup shredded Colby/Jack cheese (or your favorite Mexican-style cheese mix)
12-16 corn tortillas (I used yellow this time)
2 cups of your favorite red salsa (I used 1 cup each of mild and medium Pace picante sauce)
1 cup sour cream
1/3 cup milk (you can also substitute vegetable or chicken stock for the milk)
Tablespoon garlic powder
1 Tablespoon dried oregano
Leaves from 4-6 sprigs of cilantro, diced
Juice from half a lemon, divided
- Preheat oven to 350.
- In a large bowl, mix the sour cream, salsa, and milk until thoroughly blended. Add the garlic powder, oregano, and half of the lemon juice, stir. Use just enough of the sauce to coat the bottom of a 9x12" baking dish, and set aside the rest for later.
- In another bowl, mix the chicken, 3/4 C cheese, onion, spinach, cilantro, and the rest of the lemon juice.
- Soften tortillas by microwaving them (all together) wrapped in a damp paper towel for 30 seconds to 1 minute. (This makes it a little healthier and faster than the traditional way of making enchiladas, because you don't have to drench them in oil.)
- Fill a tortilla with some of the chicken mixture, roll it up, and lay it in the dish with the seam side down. Repeat for the remaining tortillas.
- Cover the whole lot of them with the rest of the sauce, then top with the rest of the cheese.
- Bake for about 30 minutes, or until sauce is bubbly and cheese has melted. Eat up!