Spinach Chicken Enchiladas

"These are really rich and yummy in a Mexican Crema Sauce. They'll work well with left-over chicken"
 
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photo by bubby3 photo by bubby3
photo by bubby3
Ready In:
30mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
  • 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.
  • In the meantime preheat oven to 425°F.
  • 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.
  • When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
  • 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.
  • 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 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
  • Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.
  • Enjoy!

Questions & Replies

  1. Is the mexican crema like heavy cream?
     
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Reviews

  1. This recipe came together very easily following your directions. I wasn't quite sure how my guys were going to react to spinach in their enchiladas but they both loved these. I think I must have used about a pound of chicken breast filets in mine and was able to get 10 very full enchiladas. The only thing I did differently was that I added a 4 oz. can of green chiles to the Crema before spreading it over the enchiladas. Very delicious! Thanks Greffete!
     
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