Spinach and Shredded Chicken Enchiladas

These Spinach and Shredded Chicken Enchiladas are a delicious and healthy twist on the classic Mexican dish. Packed with protein from the shredded chicken and filled with nutritious spinach, they make for a satisfying and flavorful meal.

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat some oil over medium heat. Add the shredded chicken and sauté until heated through.
3. Add the spinach to the skillet and cook until wilted. Remove the skillet from heat and set aside.
4. Take a tortilla and spoon a generous amount of the chicken and spinach mixture onto one side. Roll the tortilla tightly and place it, seam side down, into a greased baking dish. Repeat this process for the remaining tortillas.
5. Once all the enchiladas are arranged in the baking dish, pour your favorite enchilada sauce over them, covering them completely.
6. Sprinkle some shredded cheese on top of the enchiladas.
7. Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the cheese has melted and bubbled.
8. Remove from the oven and let the enchiladas cool for a few minutes before serving.
9. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream if desired.

Enjoy your delicious Spinach and Shredded Chicken Enchiladas!