Sometimes I wonder if I’m Mexican and not Swedish.  I adore Mexican food.  As a little girl we lived next door to a family that made fresh flour tortillas every morning and I remember standing in my friend’s kitchen while her grandma handed me over a fresh tortilla, just pulled from the stove, with a sunny side up fried egg on top.  The trick was to eat it fast before the yolk ran between my fingers and down my wrist.  A very simple thing to eat but it was divine.

Campbell’s Chicken Enchiladas with Spinach

So this Mexican dish is obviously in no way authentic but it’s simple to put together and an easy weeknight option for you and your family.

I added a bag of frozen spinach to the recipe.  Thawed and squeezed dry.  Also a generous teaspoon of cumin.  And as usual, I doubled the recipe and have a spare pan in the freezer to pop in the oven for a night when I get home late from work.  It freezes beautifully.

Just garnish with freshly shredded lettuce, cilantro, tomatoes, a few black olives, maybe some sliced green onion and a lovely dollop of sour cream.

Recipe link is below.  Cheers!

Chicken & Spinach Enchiladas

Campbell’s Chicken Enchiladas