If your child tends to be a picky eater and you need to incorporate more veggies into his diet, you might want to try these Spinach Chicken Enchiladas. The spinach is undetectable and simply delicious!
1 # cooked, diced chicken breast
12-18 flour or corn tortillas (I use larger size corn tortillas to cut down on calories)
1 medium onion chopped
2 medium tomatoes diced
4 cups shredded Monterey jack cheese
1 10 oz. box frozen spinach, thawed and drained (I press as much water out of the spinach as possible once it has thawed)
1 10 oz. can chopped green chilies
1 can cream of chicken soup
8 oz. light sour cream
In large mixing bowl combine diced, cooked chicken, tomatoes, onion, ½ box of spinach, 2 cups shredded cheese
In medium mixing bowl combine rest of spinach, sour cream, soup, and green chilies
Preheat oven to 350 degrees F.
Roll small handful of chicken mixture tortillas and place in 9×13 pan (use cooking spray so tortillas don’t stick). I fit as many in one pan as possible but usually need another small pan for the rest b/c it makes so much.
Cover rolled tortillas w/ soup mixture and sprinkle with remaining cheese.
Cook for about 30-35 minutes or until edges are little brown and bubbling.