Flat Enchiladas
Because the ingredients are layered in between the tortillas, it’s kind of like a Tex-Mex lasagna. And because of the ease of the ingredients, this is a great freezer-friendly recipe, too. Make a whole dish of it, freeze half, and have dinner ready to go on a busy night. Have a crowd to feed? No problem! This can be sized up or down easily and be just as satisfying. Don’t you agree that flat is beautiful??
Servings Prep Time
8people 30minutes
Cook Time
40minutes
Servings Prep Time
8people 30minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Spray oven safe casserole dish with cooking spray.
  2. Following instructions on enchilada sauce packet, make sauce in large skillet and keep warm over low heat.
  3. Using tongs, carefully dip each tortilla into enchilada sauce, allowing sauce to coat both sides liberally.
  4. Place tortillas in casserole dish, overlapping tortillas if necessary to cover the bottom of the dish.
  5. Spread shredded chicken over first layer of tortillas. Sprinkle 1/4 c. shredded cheese over chicken.
  6. Continue dipping tortillas into sauce and layering between ingredients.
  7. Saute spinach in large skillet until just wilted, about 5 minutes.
  8. Layer sauteed spinach onto next layer of tortillas.
  9. In the meantime, drain black beans & Ro-Tel; mix two ingredients together in medium bowl. Layer beans & Ro-Tel onto tortillas in casserole dish; top with 1/4 cup of shredded cheese.
  10. After final layer of tortillas is placed in casserole dish, top with cheese and pour the rest of the enchilada sauce over the top of the flat enchiladas.
  11. Bake at 375 degrees for 30-40 minutes, or until topping begins to bubble and top layer of tortillas begins to crisp up.
  12. Serve topped with avocados, cilantro, lime wedges, and tomatillo sauce (see recipe notes for information on that particular recipe).
Recipe Notes

1.  Not familiar with Ro-Tel?  Well, here’s your chance.  My husband introduced me to Ro-Tel years ago and I am now NEVER without a can (or two!) in my pantry.  It’s tomatoes and green chiles, and comes in different levels of spiciness.  I’m a fan of the original, as it has just the right amount of “zip” for any dish.

2.  For this particular dish, I used leftover shredded chicken from another tried-and-true recipe I found about 6 months ago.  Served with the tomatillo ranch sauce, it’s a hit no matter how I serve it.  But the leftovers certainly perked up this recipe just perfectly.  Don’t have time to make this particular recipe? No problem!  Any shredded chicken would work here.

3. The spinach I used in this recipe is the actual full-sized leaf spinach, not the baby spinach you get in a bagged salad.  You can use that if you have it, but I find that for something like this, the heartier leaves of the full-sized spinach hold up better to roasting in a dish like this one. I’m also a fan of local greens (or local anything, for that matter) if I can find them, but if not, whatever you can find will work in a pinch.

4. Like I said above, any protein would work here.  Ground beef, bbq’d pork, shredded brisket, ground turkey--play around with what you have and you’ll have your family begging for a flat dinner more often!