Chicken & Spinach Enchilades
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Wednesday, 22 June 2011 01:40
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Yes spinach compliments white, cheesy Mexican dish very well

Ingredients:

  • 1 roasted chicken from your grocer’s deli
  • 2 10-ounce packages frozen chopped spinach
  • 1 cup diced onion
  • 1 TBS butter
  • 1 can cream of chicken soup
  • ¾ cup milk
  • 3 4-ounce cans diced green chilies
  • 3 8-ounce cartons sour cream
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 1 small can sliced black olives
  • 16 flour tortillas

Directions:

  1. Remove chicken from bones, dice and set aside
  2. Cook spinach according to directions; drain well, and reserve 1 cup of spinach broth
  3. In a Dutch oven sauté onion in butter until tender
  4. Stir in spinach and chicken; set aside
  5. Combine soup, reserved spinach broth, milk, green chilies, sour cream, and half the cheese and olives in a bowl; mixing well
  6. Stir in half the sauce mixture into chicken mixture; reserve remaining sauce
  7. Spoon chicken mixture evenly down center of each tortilla; roll up tortilla and place seam-side down into 2 greased casserole dishes, about 13×9x2”
  8. Spoon remaining sauce over tortillas
  9. Bake uncovered at 350° for 25 minutes
  10. Sprinkle with remaining cheese and olives; bake an additional 5 minutes

Serves 4-6

 

Last Updated on Sunday, 24 May 2015 19:26