Secret Recipe Club Reveal!

Yes…my highlight of the month…the big Secret Recipe Club reveal! Woo-hoo! This months secret recipe comes from the blog, Our Eating Habits! Jaime, the voice behind the blog, is absolutely wonderful, wanting to share her passion for cooking, baking, and eating with all of us! Jaime is the queen of creativity, which includes trying new recipes in the kitchen, and new restaurants! I admire Jaime for her creativity in the kitchen, which gives me the courage I need to tackle dishes that I find honestly…a little scary. Jamie is so creative, that, at first, I had know idea what to make from her collection of delicious dishes and baked goods. Then, out of no where, it hit me! Why not choose a recipe with a dish that I have never made before…duh, winner, winner, enchilada dinner! 
I channeled my inner Latina, and made Jaime’s Spinach Enchilada’s
I mean, you really can’t go wrong with a cheesy spinach enchilada filling.
Now, you know I had to change up the recipe just a bit, so in my best “Mangia” fashion I made a few substitutions, additions, etc.
First off, instead of using Monterrey Jack cheese, I used Cotija cheese, which to me, is basically, the feta cheese of Mexican food. I’m pretty obsessed with it, so it was definitely necessary for my enchilada inauguration. Second, I substituted plain Greek yogurt for sour cream, which is pretty self-explanatory. I’m a Greek yogurt snob. 
Then, I added some shredded chicken to the mixture, just because, we tend to gravitate towards favoring chicken enchiladas in this family. Oh, how we love us some meat! 
 My corn tortillas weren’t really holding up the filling, so I made a layered enchilada casserole instead.
You gotta do what you gotta do.
I have been wanting to try this Frontera Red Chile Enchilada Sauce FOREVER and it was definitely worth waiting for!  
The flavor pays tribute to that traditional red enchilada sauce, that tastes of robust sun-dried chile’s, roasted garlic, and a variety of spices. Plus, it’s all natural, with no preservatives, and gluten-free! Score!

Hey there colors of the Italian flag!

Creamy, salty, cotija cheese crumbled on top!


Operation enchilada was definitely 100% successful!

Thank you Julie! I will be frequenting your blog for more of your delicious recipes!
Somebody hand me a margarita! Ole!
Cheesy Spinach and Chicken Enchilada Bake (GF):
1 T. extra-virgin olive oil
1 bunch of green onions, roughly chopped
2 cloves of garlic, minced
1/2 bunch of fresh spinach
1 c. ricotta cheese
1/2 c. plain Greek yogurt (I used Chobani)
1 c. crumbled Cotija cheese, divided
1 small Rotisserie Chicken, shredded
12 (6-in.) corn tortillas
2 (8 oz.) packages of Frontera Red Chile Enchilada Sauce (or enchilada sauce of your choice)
1. Preheat the oven to 375 degrees F. Spray a 13×9 in. baking dish with cooking spray.
2. Add the evoo to a large non-stick pan and heat over medium heat. 
3. Add the green onions and garlic and saute for about 2 minutes.
4. Add the spinach and cook for an additional 5 minutes, until just wilted.
5. In a large mixing bowl, combine the ricotta, Greek yogurt, and 1/2 c. of the Cotija cheese. Mix well.
6. Add the shredded chicken and the spinach and mix again until everything is distributed evenly.
7. Cover the bottom of the prepared baking dish with 6 corn tortillas, layering the tortillas crosswise.
8. Spread half of the filling mixture over the corn tortillas using a spatula.
9. Place the remaining 6 corn tortillas over the filling mixture.
10. Spread the remaining filling over the corn tortillas.
11. Pour the sauce evenly over the entire dish. Crumble the remaining 1/2 c. of Cotija cheese across the top of the dish, distributing evenly.
12. Bake for 20 minutes or until the sauce is bubbly and the Cotija is melted.
Makes about 30 square servings.


  1. This looks delicious! Great idea to turn it into a casserole 🙂

  2. What is with everyone making stellar recipes this month 🙂 I’m ready to definitely leave work and head home to cook now. I adore Cojita cheese and didn’t know about Frontera’s sauce. Will have to check it out next time I’m in WholePaychex. Bravo!

  3. I love enchiladas – this looks yummy!

  4. Yum. This looks amazing. I have never tried the Frontera sauce, but I will be looking out for it!

  5. Oh! Fantastic recipe, I love enchiladas and Frontera is the very best place to eat.

  6. This recipe is perfect for today International Picnic Day. It looks great.

    If you haven’t had a chance come check out my SRC recipe!

    Also on my blog today I am doing a seperate Internationl Linky Party, so feel free to link this up there too.

  7. Mmmm…. you’re subs look delicious! I have never tried Cojita cheese before, so I will have to keep an eye out for it. Glad you liked the recipes 🙂

  8. Lovely post thanks for dropping by

  9. I love this look amazi.g!

  10. This looks absolutely wonderful! Great SRC pick!!!

  11. Oh, gosh, what a fabulous dish!!! I love that it has spinach…mmmmmm. Great SRC pick, my friend~

  12. OMG – This looks amazing!! And that sauce… I can practically taste it now. Thanks so much for sharing – can’t wait to try this one. 🙂

  13. What a delicious looking dish. It’s dinner time and I have nothing planned. I want to eat my monitor!! Great SRC pick.

  14. I totally love this recipe – it looks super delicious, especially that filling! 🙂

  15. What a perfect dinner, looks delicious and like you, I’m addicted to cotija…delish!

    If you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.

    Cook Lisa Cook

  16. what a clever idea to make this into a casserole – it looks great 🙂

  17. mm yum! I love that!

  18. Don’t think I’ve ever had spinach enchiladas with red sauce. Looks good!

  19. Enchiladas are some of my favorite! Great SRC pick and glad to be in Group C with you :).

  20. I’d like to invite you to join me at the Clever Chicks Blog Hop this week!

    I hope to see you there!
    Kathy Shea Mormino
    The Chicken Chick

  21. I made this for some friends and I loved it so much! Definitely a go to now!


  1. […] Left overs:: We had some friends over for dinner. I made Cheesy Spinach and Chicken Enchiladas. I Didn’t use all the corn tortillas that the recipe called for. It turned out amazing and you better believe this will be in our rotation. […]

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