First & foremost buy enchilada sauce. It’s time consuming & messy to make & if you’re the kind of person who makes their own enchilada sauce then seriously what are you doing reading this blog?
So the idea to put spinach in the enchiladas came from Kendra, who is awesome.
Chicken (already cooked, preferably leftover)
First chop or dice or shred the chicken & dice the onion. Then put that, about half a bag of frozen spinach (or kale), two or three handfuls of shredded cheese & 1/2-2/3 of the enchilada sauce in a bowl & fold it all together.
Grease a small casserole dish/oven safe pan.
Spoon the filling into the tortillas, roll them up, & line them up in the pan. Pour the remainder of the enchilada sauce over it & sprinkle with another handful of shredded cheese. Foil & fridge, until it’s time to cook that at like 350 for 30-40 mins (until the cheese is all melted & the onions are cooked).