Spinach And Chicken Enchiladas Recipe

Name: Spinach And Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 chicken breast halves, skinned; 1 tsp. salt; 2 (10 oz.) pkg. frozen chopped spinach; 1 c. diced onion; 1 Tbsp. margarine, melted; 1 (10 3/4 oz.) can cream of chicken soup (undiluted); 3/4 c. milk; 3 (4 oz.) cans diced green chiles, drained; 3 (8 oz.) cartons sour cream (I used light); 3 c. (12 oz.) shredded Monterey Jack cheese; 1 pkg. flour tortillas

Servings: persons

12 chicken breast halves, skinned
1 tsp. salt
2 (10 oz.) pkg. frozen chopped spinach
1 c. diced onion
1 Tbsp. margarine, melted
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
3/4 c. milk
3 (4 oz.) cans diced green chiles, drained
3 (8 oz.) cartons sour cream (I used light)
3 c. (12 oz.) shredded Monterey Jack cheese
1 pkg. flour tortillas

1
Cook chicken, adding salt to water, then dice.
2
Cook spinach; drain, but reserve 1 cup of liquid.
3
Saute onion in margarine; stir in spinach and chicken and set aside.
4
Combine soup, spinach broth, milk, chiles, sour cream and half the cheese; mix well. Stir half of sauce mixture into spinach and chicken mixture. Reserve remaining sauce.
5
Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and place, seam side down, into 2 lightly greased 10 x 9 x 2-inch baking dishes.
6
Spoon remaining sauce on top.
7
Bake, uncovered, at 350u00b0 for 25 minutes. Sprinkle remaining cheese on top and bake 5 more minutes.
8
This will make 8 large servings.

1650

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 chicken breast halves, skinned, 1 tsp. salt, 2 (10 oz.) pkg. frozen chopped spinach, 1 c. diced onion, and more.

Yes, Spinach And Chicken 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.

Spinach And Chicken Enchiladas

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