Categories: mexican, one dish

Ingredients

• baby spinach (~9 oz)
• 1 lb. chicken, shredded (or meat of your choosing)
• cheese, shredded
• onion, diced
• 2 cloves garlic
• red pepper, sliced up
• 1 can enchildada sauce (mild)
• one packet Sazon de Goya
• 5 tortillas

Directions

1. eheat oven: ~350.

2. 1. Cook meat; add Sazon.

3. 2. In another pan, cook onion/garlic/pepper in some olive oil, just until soft. Combine with meat.

4. 3. Add a touch of enchilada sauce. Leave all this in pan on stove, but turn off burner.

5. 4. Prepare 9×13 baking dish — spray with some non-stick if you like, spread a little enchilada sauce if you want.

6. 5. Spread a spoonful of enchilada sauce down the center of a tortilla. Sprinkle some cheese. Scatter some spinach. Spoon some meat mix. A bit more cheese, a bit more spinach. Roll it up and put it fold side down in the baking pan. NOTE: If you want them full, you may need an extra pair of hands to help stuff.

7. 6. Repeat with the other four tortillas, squeezing them all next to each other in the pan.

8. 7. Spoon more enchilada sauce on top of, between, and around the ends of the enchiladas. Sprinkle more cheese on top!

9. 8. Bake for 20-25 minutes, until the tips of the tortillas have reached your preferred crispiness level.

10. 9. Take out of oven. Let cool at least five minutes before devouring or you will burn your tongue and be unable to enjoy the deliciousness.

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