These easy, cheesy enchiladas are a delicious weeknight meal. Like spinach dip wrapped in a tortilla and baked with smoky sharp cheddar.
Course Main Course
1- 7oz.package Old Croc Smoked Cheddar Cheese
1- 10oz.can cream of chicken
½cuppickled jalapenosdiced (optional)
1cupfrozen spinachwarmed and completely drained
1- 14.5oz.can artichoke heartsrinsed, drained, and chopped
8full size tortillas
Preheat oven to 350F degrees. Shred the Old Croc Smoked Cheddar cheese.
In a pot, bring the cream of chicken, diced jalapenos, half of the Old Croc Smoked Cheddar cheese, sugar, and milk to a simmer. Until fully melted and combined. Stir regularly.
Meanwhile, take the chicken off the bones. Shred with hands. Mix together with spinach and chopped artichokes.
Reserve 1 cup of sauce. Mix the remaining sauce in with the chicken filling.
Brush a little bit of reserved smoked cheddar cheese sauce on the tortilla. Place filling to one side. Roll up, and set aside. Repeat until all filling is used. Pour 2 tbsp. of sauce on the bottom of a baking dish. Add enchiladas close together. Cover with remaining sauce and remaining cheese. Sprinkle top with paprika. Bake for 20 minutes.
Garnish with tortillas strips, cilantro, and tomatoes. Enjoy!