Guess what I’m having for dinner tonight? Spinach Corn Enchiladas.

These are a healthy rendition of enchiladas.  I used leftover chicken, frozen spinach, canned corn, onions, and green salsa for the filling.   If I’m out of chicken, I just use black beans instead.  Or eggs. This totally works as a fancy breakfast taco if that floats your boat.

There’s enough filling for a dozen enchiladas, so you can freeze and use in a future dinner of enchiladas or quesadillas.

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