1. Combine all marinade ingredients and pour over chicken. 2. Refrigerate overnight. 3. The next day, remove chicken from marinade but reserve the marinade. 4. Preheat oven to 425 degrees. 5. Place chicken in baking dish and pour marinade over it. 6. Bake for approximately 35 minutes, basting often with marinade. 7. Remove chicken (SAVE THE MARINADE). 8. Allow chicken to cool, then de-bone, shred and set chicken aside. 9. In a skillet over medium-high heat, add olive oil. 10. When oil is hot, add spinach and cook, stirring frequently until heated through. 11. Add cream cheese, milk, taco seasoning and salt (if you're using it). 12. Cook until cheese has melted then toss in the shredded chicken. 13. Add a tablespoon or two of the spinach/cream cheese mixture to each tortilla half and roll. 14. Place seam side down in glass casserole dish. 15. If making ahead, simply cover with foil and refrigerate. 16. Preheat oven to 350 degrees. 17. In a bowl, combine 1 cup sour cream, the saved marinade and 1/2 cup cheddar cheese and stir until well blended. 18. Pour sour cream mixture over enchiladas and bake for 20-25 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
