Chicken and Spinach Enchiladas Recipe #239401
These are excellent enchiladas. Yes, there really is spinach in them! They are very rich and very filling, you will be stuffed. My husband and I got them from my sister-in-law. My husband raved about them and then told me there was spinach in them and wanted me to try them. I told him he was crazy. Well I tried them and they are so good, and I don't even like spinach and he doesn't either. You have to try these!!! You will love them!
by Chef 495452
1 hour | 30 min prep
SERVES 8 -10
- 16 ounces sour cream
- 8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
- 10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
- 4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
- 1 1/4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
- flour tortilla
- 2 (10 ounce) cans enchilada sauce
- shredded cheese (fiesta blend or your choice)
- Boil chicken or bake in oven until fully cooked. Then shred.
- Drain spinach and use paper towels to towel dry.
- Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
- Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
- Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
- Enjoy! ** Remember these are very filling!
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5 stars