Corn Spinach Enchiladas
1 can cream of chicken
1 ½ c sour cream
10 oz. salsa
1 bunch of fresh spinach thinly sliced
2 c shredded Monterey Jack cheese
10 oz. package of corn tortillas
2 diced garlic cloves
Preheat: 350 F
Small bowl: Mix sour cream/salsa. Spread and coat the bottom of a 9x13 in pan.
On each tortilla, put a small amount of salsa and sour cream in the center. Lay a handful of spinach on top. Spoon corn on top. Sprinkle with cheese.
Roll up all the tortillas. Secure with a toothpick. Place in the dish.
Pour the rest of the salsa on top and sprinkle with the remaining cheese.
Bake 20-25 minutes until brown and heated through.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment