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.