One pot wonder right here!
ONE-POT GREEN CHILE CHICKEN ENCHILADA BAKE
2 tablespoons olive oil
1 red onion (peeled, small dice, divided)
2 cups corn (shucked, fresh, cut off the cob)
1 container baby spinach (5-ounces)
2 teaspoons cumin
1 tablespoon chili powder
1 rotisserie chicken (skin and bones discarded, shredded)
10 6- inch corn tortillas (divided)
3 cups store-bought green enchilada sauce (divided)
1 cup Monterey Jack cheese
1/4 cup cilantro (to garnish)
Kosher salt and freshly ground pepper (to taste)
1 lime (cut into wedges, to serve)
Preheat oven to 375ºF.
In a medium deep-sided saute pan heat olive oil over medium heat. Add 1/2 of the diced red onion, reserving the remaining, and cook until onion is soft and translucent, about 5 minutes.
Add corn, spinach, cumin, and chili powder and stir occasionally until corn is warmed through and spinach is wilted, about 4 minutes. Season with salt and pepper to taste. Stir in chicken. Remove 1/2 of chicken mix from pan in to a medium sized bowl.
Using a ladle, spread 1 cup of enchilada sauce over the remaining chicken mix in pan. Layer 5 tortillas evenly to cover chicken mix, overlapping if needed. Add remaining chicken mixture, ladle one cup of enchilada sauce over mix and cover evenly with tortillas. Top with remaining cup of enchilada sauce and evenly distribute the cheese across top.
Bake in oven until cheese is melted and golden brown, about 20-30 minutes. Garnish with additional onion and cilantro. Serve warm with fresh lime wedges.
Tip: If you can’t find fresh corn at your local supermarket, use frozen corn instead!