Chicken Spinach Enchiladas!

These are the best enchiladas EVER and I don't even like spinach!

My whole family LOVES LOVES LOVES them and I love to make them!

Enjoy!

ENCHILADAS:

Ingredients:
*2 cups cubed chicken (cooked) I usually use the fajita chicken that you buy pre-cooked in the package! It's around $2.50!

*1 package of frozen chopped spinach (thawed & drained)

*1 small container of Sour Cream

*1 small container of Small Cured Cottage Cheese

*1 can black beans (drained and rinsed)

*1 can Rotel (drain and save the juice in seperate bowl!)

*2 cups shredded cheddar cheese

*1/2 tablespoon of garlic powder

*1/2 tablespoon salt

*1/2 cup chopped fresh cilantro

*12-14 Tortillas (depending on the pan size!)

Enchilada Cheese Sauce:
Ingredients:

*1 block Philidelphia Cream Cheese

*1 cup chicken broth

*Remaining juice from "Rotel"

*1/4 - 1/2 cup flour

Additional:
about 1/2 cup rotel for garnish

cilantro for garnish

Enchiladas....

Combine all ingedients into a large bowl and mix well. This can be done the night before and the flavor is EVEN better! But they are still great if you cook them right after mixing it all up!

Sauce...

Pour chicken broth into saucepan. Once hot, put in cream cheese and wisk around until melted. Add Rotel juices and then the flour to "thicken" it up a bit. Should be the consistency of queso cheese. If it gets too thick, add more chicken broth or rotel juice if available, if not, use a tiny bit of water or milk. If not thick enough, add flour and wisk.

Assembly...

Pour enough cheese sauce into bottom of baking pan (I use an aluminum disposable one so I have easy cleanup! To me, it's worth the $2.00!) Spread cheese around. Then spoon mixture into tortillas and roll up and place in pan packed tightly. Place "open end face down" so that they are "smooth" across the top. Once full of enchiladas, pour remaining cheese sauce over top and spread evenly into all creases, etc. Sprinkle with some shredded cheddar to top and then spoon a little Rotel and sprinkle some cilantro on top and bake. There are 2 options on baking. The best way is to turn the oven on to around 200 and let them bake for 2 1/2 to 3 hours without foil on top. Just slowly. Then, turn them up to around 450 for about 10 minutes right before serving. Let them sit on top of the stove for 5-10 minutes before serving so they will 'firm up' a bit. If you don't have this kind of time, you can bake at 350 for about an hour and they'll be perfect as well. They are BETTER though when they cook slow. :)