Creamy Corn and Spinach Enchiladas

These might not pass for authentic El Paso enchiladas, but they are really good, and the rotisserie chicken makes it super easy!

Filling...

2 tablespoons of olive oil

1 yellow onion, chopped

one rotisserie chicken, shredded

1-2 cans of green chiles

2 teaspoons of chili powder

1 teaspoon of cumin

1/2 teaspoon of salt

1 (14 oz) can of cream corn

1 (10 oz) box of creamed spinach, thawed

1/2 cup sour cream

1 cup shredded Monterey Jack cheese

Over medium heat in a large skillet heat the oil and add the onions. Cook for about 4 minutes. Add the chicken, chiles, cumin, chili powder, and salt...cook for a few minutes. Remove from the heat and add the corn, spinach, sour cream, and cheese. Mix well.

Here's the part where you can make it easy on yourself and layer the filling with 12-15 corn tortillas (ending with tortillas) in 9x13 pan sprayed with PAM or you can roll 12-15 enchiladas and lay them seam side down in the same 9x13 pan.

Either way...cover with foil and bake at 350 degrees for 30 minutes. Meanwhile make the sauce...

Combine the following-

3/4 cup of green taco sauce or salsa verde

1/2 cup sour cream.

After 30 minutes, remove the foil and cover with the green sauce and top with another cup of Monterey Jack cheese...bake uncovered for 10 minutes until the sauce is hot and bubbly.