Cheesy Chicken and Pico Enchiladas

Flavorful, filling, nourishing. These enchiladas are a crown pleaser! Perfect for a weeknight dinner or you can prep ahead of time and freeze for later!

What You’ll Need

• 2 cups of fresh pico de gallo (store bought or homemade)

• 1 pound of boneless skinless chicken breast, cooked and shredded

• 2 cups of red enchilada sauce (store bought or homemade)

• 3 cups of fresh spinach leaves

• 1/2 cup of fresh chopped cilantro

• juice of 1 lime

• 8-10 corn tortillas

• 2 cups of shredded mexican blend cheese

• For serving (optional): fresh cilantro, fresh lime wedges, fresh pico, homemade guac, sour cream

How To:

1. Preheat your oven to 375ºF

2. prepare a baking sheet by spraying with a light coating of olive oil

3. Roughly chop the fresh spinach leaves and add to a large bowl along with the cooked chicken, 1 cup of the pico de gallo, 1 cup of the cheese, 1 cup of cheese, 1 cup of enchilada sauce, 1/4 cup of the cilantro and the lime juice. Mix together until well combined

4. Use 1/2 of the remaining enchilada sauce to coat the bottom of the baking dish.

5. Lay out the corn tortillas and divide the filling evenly. Wrap them up and place in the baking pan, seam down.

6. Cover the enchiladas with the remaining enchilada sauce, remaining pico and remaining cheese.

7. Bake for 20-30 minutes until the cheese is starting to brown on top slightly.

8. Serve with more fresh pico and fresh cilantro on top.