Creamy Chicken, Corn, and Spinach Enchiladas

With a creamy green sauce, this is a new and tasty twist on enchiladas. I found the original recipe for these on foodnetwork.com and made a few changes to suit our tastes. This is one of my husband's favorite meals and he hates spinach! Note that you can also substitute 2 cups cooked brown or wild rice or 1 can of black beans (rinsed and dried) for the chicken to make this dish vegetarian friendly. If you use rice, do not cook it all the way as it will spend some more time in the oven.

Filling:

• 2 Tbsp vegetable oil
• 1 medium onion, chopped (about 1 cup)
• 2 cups shredded rotisserie chicken, pulled apart by hand (substitute rice or beans, if wanted)
• 1 (4 ounce) can diced mild green chiles
• 2 tsp chili powder
• 1 (14 ounce) can cream-style corn
• 1 (10 ounce) box frozen creamed spinach, thawed
• 1/2 cup light sour cream
• 1 cup already shredded Monterey jack or Mild Cheddar cheese
• 1/2 tsp salt
• 12 super size corn tortillas (each about 6 1/2-inches across)

Sauce:

• 3/4 cup green taco sauce or salsa verde (not chunky)
• 1/2 cup light sour cream
• Shredded Monterey jack or Mild Cheddar cheese, to taste
• 1/2 cup finely chopped cilantro leaves (optional)

1. Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F.

2. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.

To make the filling:

3. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, but not caramelized (about 4 minutes).

4. Add shredded chicken (or rice or beans - whatever you are using), chiles and chili powder to the skillet, and cook for 2 minutes, stirring constantly.

5. Remove from the heat and stir in the spinach, corn, cheese, sour cream, and salt.

6. Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm.

7. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch.

8. Repeat with the remaining tortillas.

9. Cover the pan tightly with foil and bake about 30 minutes.

To make the sauce:

10. While enchiladas bake, stir the taco sauce and sour cream together in a small bowl.

11. Once enchiladas have baked for 30 minutes, uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top.

12. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

13. Serve warm and enjoy!