- 20 Butter flour tortillas (freshly made) - 2 cups of cheddar jack - 1 1/2 cups of Mexican blend cheese - 1.5lbs of shredded chicken in green chilies - 2 batches of Robin’s Enchilada sauce (see live video for details) plus added cilantro - 1 bag of cooked spinach and garlic - candied jalapeños
Preheat oven to 375 1. Lay flour tortilla on flat surface and stuff with about a 1/4 cup of spinach, cheese or chicken. (You can also mix all of them together or in any variation you want. Adding jalapeños is optional) 2. Roll tortilla up and place in sprayed 9x13 pan. 3. Continue steps until all tortillas are filled. 4. Top with enchilada sauce and cheese. 5. Place in oven and cook until bubbly. Should be about 30-40 mins.
Notes/Quick Tips:
- You can use rotisserie chicken for this recipes as well.
- You can bake raw chicken breast with a can of green chilies in the over at 375 degrees for about 20-30 minutes or until done- 165 degrees.
- To make this vegetarian, exclude the chicken.
- If you don't care for jalapeños. exclude them.
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