Today's post is all about easy dining!
Before Sofia, I used to relax, have a glass of wine and cook for fun - flash forward 2 years and it's a crazy marathon with 1564984 obstacles to get dinner on the table. To get us through this stage, I take meals we love and simplify it for the weeknights, reserving the weekends for good ol' down home cooking.
Enchiladas are a fave of mine, we had this variation while on vacation - it's creamy, cheesy and everything that an enchilada should be!
Chicken + Spinach Enchiladas
Recipe makes around 12 enchiladas, baked in an 9x13" dish
1 rotisserie chicken, shredded
1 package of corn tortillas
1 bag of shredded white cheddar
1/2 bag of any shredded cheese you like, reserve to top the enchiladas
1 bag of fresh baby spinach
1 red onion, diced
4 cloves of garlic, minced
1 jar of green verde sauce
1 small container of sour cream
Cotija cheese to top
1| In a medium pan, drizzle with olive oil over medium-high heat, add the onion and garlic and cook until tender 3-5 minutes
2| Add the spinach and cook until wilted
3| Stir in the store bought rotisserie chicken (huge time saver & easy on the wallet - love a cheap shortcut!)
4| In a small saucepan, heat the verde sauce until hot, then turn the heat off and stir in sour cream
5| Grab your baking dish and coat the bottom with a little of the creamy verde sauce
6| Let's get rolling! Fill each corn tortilla with a little of the spinach + chicken mixture then top with shredded cheese & roll them up and place in the pan, seam side down - repeat x 12 or until the pan is filled
7| Top enchiladas with the remaining verde sauce, whatever 1/2 bag of shredded cheese you like and the cotija cheese
8| Bake 10-15 minutes or until heated through at 325 degrees - you want to keep the temperature low so the sour cream in the verde sauce doesn't curdle up, that's never any good!
I promise you, this is a great weeknight meal that will be on the table in 30-40 minutes! If you're extra ambitious, add homemade margs to the mix!