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| Hot from the oven. |
Preheat oven to 350 degrees.
In a deep skillet, saute:
2 Tablespoons Olive Oil
2 cloves Garlic, minced
1/2 Onion, finely diced
When onions have softened, add:
1 7-ounce can diced Green Chiles
2 cups fresh Spinach
Stir to combine.
When the spinach has wilted, stir in:
1/3 cup fresh Cilantro, chopped
3 cups cooked Chicken, diced
2 cups Cheddar Cheese, shredded
1 8-ounce package Cream Cheese, diced
Continue to stir until cheeses are melted and filling is thoroughly combined.
Remove from heat.
Spray non-stick spray into baking pan.
Spoon enough Green Chile Enchilada Sauce into the pan to coat the bottom.
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| Heating corn tortilla |
Heat 6 corn tortillas directly over the flame if you have a gas stove, or wrap in damp paper towels and microwave for 30 seconds, to soften.
Scoop about 1/3 cup of filling into the center of each tortilla, fold sides towards the middle, and place seam-side down in baking pan. Repeat to fill large pan, or another smaller one to wrap up and freeze.
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| The assembly line |
Bake for 30 minutes. Allow to sit for 5 minutes before serving.
Hi, Susan! Wow, this is something I know my entire family would enjoy. Your enchiladas look fabulous. I am bookmarking your recipe!
Wow, that looks delicious!
Susan, I love enchiladas but living on this side of the country, I’m not as adept with them as you West coast cooks are! These sound fantastic. I almost always have leftover roasted chicken in the fridge, what a great way to use it!
You are reminding me that I haven’t made enchiladas in a very long time. These look delightful!
What a delicious looking dish! I love how creamy it looks and all that cheese just makes it that much better, so yummy.
My family loves it when I make chicken enchiladas, which is probably not often enough as it is a dish I make that is often requested! My recipe is similar to this one but without spinach which sounds like a good fresh addition to me-I will have to try it next time I make a pan of enchiladas 😉 I’ll have to remember to grill some extra chicken -great idea!
I am seriously craving enchiladas now.. these look so good, Susan!
Enchiladas are always enjoyed in our house. This recipe looks wonderful…I will have to give them a try! Love the addition of spinach.
Have a great weekend, Susan!
Now I want some. I haven’t had Mexican food in a while and looking at that dish makes me hungry.
Have a wonderful weekend.
Your enchiladas look great…I yet have to make enchiladas…spinach and chicken combination yum!
Have a wonderful weekend Susan 🙂
Wow, these enchiladas look incredible! All sorts of cheesy goodness…totally irresistible!!!
I think you’ve made enchiladas before which I thought looked delicious. These are winners also. I like Mexican food but don’t make it often. Now that I’m back in Colorado and somewhat settled in after a terribly unsettling year, I plan to wander back through your recipes/meals and start actually making them. I have so many favorites in mind.
Susan, the chicken and spinach filling is absolutely delicious, but I did not know that the enchiladas needed a sauce to pour over the top before baking. They turned out scrumptious!