Spinach Chicken Enchiladas Recipe

Name: Spinach Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 boneless skinless chicken breasts, cooked and shredded; 1 (8 ounce) box frozen chopped spinach, thawed and drained; 1/3 - 1/2 cup chopped onion; 1/8 - 1/4 teaspoon tony chasers creole seasoning (use with caution, salty); 1/4 teaspoon ground cumin (to taste); 1/4 teaspoon garlic powder (to taste); 1/4 cup chicken broth or 1/4 cup water; 8 ounces shredded monterey jack and cheddar cheese blend (Low Fat works fine); 1 (16 ounce) jar Mexican crema (Found in refrigerated section at Walmart between the Cottage Cheese and Cream Cheese); 8 -10 corn tortillas

Servings: persons

2 boneless skinless chicken breasts, cooked and shredded
1 (8 ounce) box frozen chopped spinach, thawed and drained
1/3 - 1/2 cup chopped onion
1/8 - 1/4 teaspoon tony chasers creole seasoning (use with caution, salty)
1/4 teaspoon ground cumin (to taste)
1/4 teaspoon garlic powder (to taste)
1/4 cup chicken broth or 1/4 cup water
8 ounces shredded monterey jack and cheddar cheese blend (Low Fat works fine)
1 (16 ounce) jar Mexican crema (Found in refrigerated section at Walmart between the Cottage Cheese and Cream Cheese)
8 -10 corn tortillas

1
Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
2
Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.
3
In the meantime preheat oven to 425u00b0F.
4
Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.
5
When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
6
In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
7
Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425u00b0F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
8
Serve topped with sliced jalapenos or your favorite salsa. Goes great with Spanish rice or refried beans.
9
Enjoy!

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, cooked and shredded, 1 (8 ounce) box frozen chopped spinach, thawed and drained, 1/3 - 1/2 cup chopped onion, 1/8 - 1/4 teaspoon tony chasers creole seasoning (use with caution, salty), and more.

Yes, Spinach 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 Chicken Enchiladas

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