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I have finally found my favorite recipe for wonderful chicken enchiladas. I love the spinach, red bell pepper and the corn. And the flavor is awesome.
Pour Italian dressing over chicken breasts and let marinate in the refrigerator for about 2 hours. Sprinkle chicken breasts with salt and lemon pepper and grill until cooked through- about 7 minutes a side. Let stand about 10 minutes and chop into bite-sized pieces.
Heat a large frying pan (one with a lid) over medium-high heat, add olive oil and onions and cook for about 2 minutes. Add red pepper and cook for about 2 more minutes. Add frozen corn, chicken and green chilies and cook for about 2 more minutes. Add the spinach and cook until it just starts to wilt.
Now for the cheese, this is where the heat of your enchiladas is decided: If you like spicy go with 16 ounces of pepper jack. For medium heat put in 8 ounces pepper jack and 8 ounces of jack cheese. For totally mild just use jack cheese. We love the half pepper jack option, so the kids will eat too.
Stir in the cream cheese and jack cheese(s). Cover pan with a lid and remove from heat immediately. Set aside for several minutes while the cheeses melt. Remove lid and stir well to blend.
Preheat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray. Fill tortillas with chicken mixture, roll and line up in casserole dish. Makes approximately 10 enchiladas depending on how full you stuff them and the size of your tortillas.
Bake at 350 degrees for 15 minutes. While enchiladas are cooking, heat enchilada sauce with brown sugar in a small saucepan. Remove enchiladas from oven at 15 minutes – the tortillas should be getting a little crispy. Pour sauce over enchiladas and return to the oven for about 10 minutes or until cheeses are hot and bubbly.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!