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Makes 4-6 Servings
2 15 oz Cans of Tomato Sauce
2 tbsp Tomato Paste
3 Tbsp Easy Enchiladas Spice Blend
1/2 Cup Chicken Broth, if Needed
1 Tbsp Oil
1 Lb Mushrooms
20 Oz Spinach
1 Lb Cooked Chicken (Rotisserie, Breasts or Thighs)
1 Cup Quesadilla Cheese, Shredded
3/2 Cup Light Mexican Blend Cheese
Queso Fresco, to Finish
Mexican Crema, to Finish
Preheat oven to 350º.
Add the tomato sauce to a sauce pan,
next add the tomato paste and 2 1/2 Tbsp of the Easy Enchiladas blend.
Stir to blend.
Simmer until the sauce thickens, stirring frequently. If you desire a thinner sauce, add some of the chicken broth until you have the consistency you wish. I like a slightly thicker sauce.
While that is simmering, heat the oil in a large skillet.
Once hot, add the mushrooms and last 1/2 tbsp of Easy Enchiladas blend.
Sauté until the mushroom are really soft, about 10 minutes. I used a chopping tool to break up the mushroom into smaller pieces.
Then add the chicken.
Now add the spinach. It is going to look like a mountain of spinach, but reduces quickly as it wilts.
Gently keep turning and stirring and before you know it, the spinach has shrunk. Turn off the heat.
Blend the quesadilla cheese and the lite Mexican cheese together in a bowl.
Add 1/4 of your sauce to the bottom of a rectangular casserole dish.
Place about 10 tortillas in some paper towels and microwave for 30 seconds to gently warm.
Place 1 tortilla on a paper towel and add the filling,
top with a pinch of cheese, then roll.
Place filled tortilla, seam down into the sauced casserole dish.
Continue until casserole is full.
Next, pour the remainder of the sauce onto the filled tortillas. Give the pan an gently shake/tap to make sure the sauce gets into all the nooks and crannies.
Sprinkle the remainder of the cheese mixture on top,
and bake for 30 minutes. Let cool for 10 minutes.
Serve with queso fresco and crema. Amazingly delish!