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Creamy Chicken & Spinach Enchiladas

by

Hot from the oven.
This recipe is an adaptation of one that John’s sister, Pam, made for us.  The original recipe calls for flour tortillas but we used corn – both are great.  We make a habit of grilling extra chicken so we have leftover for recipes like this.  Last night, John grilled skinless, boneless Chicken Breasts with Penzeys Chicken Taco Seasoning.  And when we make enchiladas, we usually split the recipe into 2 pans and freeze one which is great for weeknight dinners.  You can make one large batch in a 9 x 13″ pan, or 2 smaller ones.



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.

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.

The assembly line

Bake for 30 minutes.  Allow to sit for 5 minutes before serving.


Enjoy!

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Comments

  1. Hi, Susan! Wow, this is something I know my entire family would enjoy. Your enchiladas look fabulous. I am bookmarking your recipe!

  3. 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!

  6. 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!

  8. 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!

  9. 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.

  10. Your enchiladas look great…I yet have to make enchiladas…spinach and chicken combination yum!
    Have a wonderful weekend Susan 🙂

  12. 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.

  13. 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!