Easy and delicious recipe!
Heat oven to 350°. Brush chicken with olive oil and S & P on both sides. Bake in the oven for 30 minutes. Shred the chicken after it has cooled.
Gather all the ingredients, shredded chicken, green chilies, tomatoes, spinach, cumin, cheddar and smoked gouda cheese, enchilada sauce, S & P, and tortillas.
Keep oven heated at 350°
Get out a large mixing bowl. Add shredded chicken, chopped green chilies, tomatoes + juice, drained spinach, cumin, ½ cup of shredded cheddar cheese, ½ shredded smoked gouda cheese, ½ of the enchilada sauce, and a big pinch of S & P. Combine using a spatula or wooden spoon.
Grease an 8 x 8 baking dish with pam.
Get out your flour tortillas and spread the chicken mixture down the center and roll tightly and place into the baking dish. Complete until all 8 tortillas are filled.
Drizzle the remaining enchilada sauce over the rolled enchiladas. Then, sprinkle the remaining ½ cup of cheddar cheese and ½ cup of smoked gouda cheese on top.
Put the baking dish into the oven uncovered and bake for 30 minutes until nice a bubbly. Serve with a side salad and Enjoy!
The original recipe is brought to you by Mix and Match Mama and can be found HERE.