A delightful twist on classic enchiladas, combining creamy ranch flavors with tender chicken and spinach.
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Preheating ensures even cooking and a perfect texture.
Thaw the spinach and squeeze out excess water using a clean kitchen towel.
Removing excess water prevents the filling from becoming soggy.
In a skillet, sauté the shallots and garlic with a pinch of salt until softened.
Cook over medium heat to avoid burning the garlic.
Combine the cooked spinach, sautéed aromatics, shredded chicken, half of the cheese, and black pepper in a bowl.
Mix thoroughly to ensure even distribution of flavors.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
This prevents the tortillas from sticking to the dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
Rolling tightly helps the enchiladas hold their shape during baking.
Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
Ensure the sauce covers all tortillas to keep them moist.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes to melt the cheese.
Baking covered prevents the enchiladas from drying out.
Serve the enchiladas hot with a side of ranch dressing.
Garnish with fresh cilantro or green onions for added flavor.
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