Carols Spinach and Chicken Enchiladas

Ingredients

• One half white onion medium/small chop

• 3 cloves garlic, minced

• 1 TBSP oil, your choice

• 2 Large chicken breasts, cooked and chopped medium-smoked is good but roasted or rotisserie is fine!

• 1 pkg frozen chopped spinach, defrosted and drained, pressed in paper towels to remove excess water

• 1/2 C Sour Cream

• 1 C Ricotta Cheese

• 1 C mozzarella cheese, medium/small chop

• 1 C or more Monterrey Jack Cheese, shredded

• 1 small can roasted green chili’s

• 12-16 small flour tortillas

• 2 Cans Hatch RED Enchiladas Sauce 12 oz

Toppings

Lime wedges

Chopped Red Onions

Chopped Cilantro

Sour Cream

Chopped Jalapeños

hot sauces of your choice

Suggested sides: southwestern beans, Mexican Street Corn, Tortilla Chips for Crunch, Lime wedges

Preheat oven to 350 degrees. Spray casserole dish/es with oil, Cook the onion in oil, until translucent. Add garlic and cook briefly. Add to large bowl, with spinach, sour cream, chicken, all of ricotta and mozzarella cheeses, 2/3 of Monterrey Jack (reserve the rest for topping) and chilies. Spoon into tortillas lengthwise. (Warm tortillas first in microwave 30 sec if too stiff). Roll and place lengthwise in oiled casserole dish/es. Cover in Enchilada sauce. Cook covered 20-25 min at 350 degrees until bubbling around edges. Uncover, Top with remaining cheese for 10 minutes. Offer toppings of chopped jalapeños or hot sauces, chopped red onions, chopped cilantro and sour cream.