Got your attention now, who ever thought of having enchiladas at Easter? After you see this recipe, you might be inclined to push the ham away and get to the store to buy tortillas and cilantro. These are delicious and the cream cheese in them make them extra special for that pretty Easter buffet.
1 cup diced sweet onion (or if you are in a sour mood, I guess you could use a mean onion)
3 garlic cloves, minced
2 cups fresh chopped baby spinach
2 (4.5 oz) cans chopped green chiles, drained
3 cups shredded cooked chicken
1 (8 oz) package cream cheese, softened *You can use the low fat cream cheese if you really really want, but just don’t get to skinny to fit into that new Easter outfit.
2 cups shredded pepper jack cheese (I used cheddar just because I like the flavor better than the jack cheese)
1/3 cup fresh cilantro (if you have a Trader Jo’s store close by, they sell little frozen trays of cilantro, which you keep frozen and just pop out a square of cilantro, allowing you to always have fresh cilantro on hand) (If using frozen squares, the substitution amounts are on the little tray)
8 (8 in) soft taco-size flour tortillas
Pam cooking spray
Preheat oven to 350. Saute onion and garlic in hot oil in a large skillet over medium heat for 5 min or until onion is tender and clear. Add spinach and green chiles and sauté 1-2 min. Stir in chicken and next 3 ingredients and cook stirring continually for about 5 min, or until cheese melts.
Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla and roll it up. Sprinkle some shredded cheese on top.
Place rolled tortillas, seam side down in a greased pan. Bake at 350 for 30-35 min or until golden brown. Top with Tomatillo Salsa.
TO MAKE AHEAD:
Prepare recipe as directed through placing the tortillas into a baking dish. Cover and keep in fridge, then allowing to stand at room temp about 30 min before you want to bake. Uncover and bake.