Chicken and Spinach enchiladas

Mexican food is a staple here at our house and I am always trying to find a way to add new dishes to our rotation, especially if I think the kids will like them.

I found one online at Two peas and their pod but didn’t have all the ingredients so I decided to just wing it and make up my own.

• 2 chicken breasts, cooked and shredded
• 1 small onion
• 8oz cream cheese
• 2 4.5oz cans green chilis
• 10 cups fresh spinach leaves
• handful of chopped cilantro (optional)
• 1 jar Trader Joes green salsa
• 2 cups Monterey Jack Cheese
• 2 cups Cheddar Cheese
• 1 tablespoon avocado oil

Instructions

1. Preheat oven to 375 degrees F. In a large skillet, heat avocado oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Season with salt and pepper (I use a blend of seasonings from Trader Joes or Costco). Add the spinach leaves and cook until they are wilted and shrinks down. Once cooked mix into a bowl with the cream cheese, chicken, green chilis, and half of each kind of cheese.
2. To assemble, spread about 1/2 jar of green salsa in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 jar of green salsa. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
3. Garnish enchiladas with cilantro, and avocado, if desired!