Lisha's chicken, spinach & cheese enchiladas – a delicious recipe with filling, onion, olive oil, sour cream, cheese, frozen spinach. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
for filling:
2
saute onion in oil in large skillet until onion is transparent.
3
add jalapenos, creamed corn, sour cream, Jack cheese, chopped spinach and chicken.
4
simmer 10 minutes until reduces.
5
set aside.
6
for sauce:
7
combine enchilada sauce and sour cream in medium heat.
8
set aside
9
for enchiladas
10
heat oven to 375. heat oil in 8in skillet over medium heat.
11
submerge tortillas one at a time in skillet until soft, or for about 10seconds.
12
set aside.
13
when tortillas are softened, take one corn tortilla, add approximately 1 tbsp of filling, roll into enchiladas and place in 16x24 flat sheet to accommodate 5dozen.
14
repeat, once full top sauce and Jack cheese to taste.
15
bake for 30 min or until melted.
2237
kcal
Calories
122
g
Fat
252
g
Carbs
71
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 For the filling, 1 medium onion, 2 tbsp olive oil, 1 can diced jalapenos 6oz, and more.
Yes, Lisha's chicken, spinach & cheese enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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