Spinach, Chicken & Black Bean Enchiladas

Today, I'm sharing with you a recipe for Spinach, Chicken & Black Bean Enchiladas. Now, in this recipe, I'm using a couple things that I already have in the house. One is leftover Crock Pot Shredded Chicken, the other is Homemade Enchilada Sauce. {Click on those for each recipe!} Now, if you don't have leftover shredded chicken, just go ahead and use whatever you have. You could easily season and cube chicken breasts, and fry them up in a little olive oil. Also, if you're on a time crunch and need to use store-bought enchilada sauce, that's fine too, but I HIGHLY recommend trying the homemade version, if you can. :)

Ingredients

1 Tbsp. olive oil

3 large handfuls baby spinach

2 c. cooked chicken (click here for recipe)

1 can black beans, rinsed and drained

1 can whole kernel corn, rinsed and drained

1/4 c. green onions, sliced (Learn how to regrow & freeze the leftovers here!)

1/3 c. cilantro, chopped

1 tsp. cumin

salt & pepper, to taste

3 c. shredded cheese (we used roasted red pepper & a little cheddar)

5-10 tortilla shells (depending on size)

2 cups enchilada sauce (click here for recipe)

Directions

Heat oil in a large skillet. Add spinach and cook 1-2 minutes until slightly wilted.

In a large bowl, combine spinach, chicken, black beans, corn, green onions, cilantro, cumin, salt & pepper, and 2 cups of the cheese.

Spoon a small amount of enchilada sauce onto the bottom of your baking dish.

Fill tortillas with the mixture.

Fold ends in, and roll tortillas. 

Place, seam side down, into your baking dish.

Pour remaining enchilada sauce on top.

Sprinkle remaining cup of cheese evenly over tortillas.

Bake in a 375 degree oven, uncovered, for 20 minutes, or until heated through.

(You may also turn the oven to broil at the end, if you prefer. Just be sure to watch it carefully.)

May serve with lettuce, sour cream, cilantro, and green onions.

(Directions with Photos)

Heat oil in a large skillet and add spinach.

Cook 1-2 minutes until slightly wilted.

In a large bowl, combine spinach, chicken, black beans, corn, green onions, cilantro, cumin, salt & pepper, and 2 cups of the cheese.

Spoon a small amount of enchilada sauce onto the bottom of your baking dish.

Fill tortillas with the mixture.

Fold ends in, and roll tortillas. 

{I never claimed to be a professional tortilla roller...just ask my husband!}

Place filled tortillas, seam side down, into your baking dish.

{If you're running out of room, just squish them in like I did.}

Pour remaining enchilada sauce on top.

Sprinkle remaining cup of cheese evenly over tortillas.

If you would like, you can also freeze both the filling and the sauce for quick meals later!

{Fill the tortillas and place on a baking sheet (without the sauce on the bottom!). 

Cover and freeze.

Pour the sauce in a ziploc and freeze. 

When ready to make, pull the sauce out of the freezer and let thaw completely. 

Once thawed, take out the frozen tortillas, pour sauce over the top, add cheese, and bake at 400 degrees, covered, for 20 minutes, then uncover and bake another 10-15 minutes.}

Or you can just put it in ziplocs like this and fill the tortillas later. :)

Bake in a 375 degree oven, uncovered, for 20 minutes, or until heated through.

(You may also turn the oven to broil at the end, if you prefer. Just be sure to watch it carefully.)

Serve it up!

May serve with lettuce, sour cream, cilantro, and green onions. :)