These are excellent enchiladas. Yes, there really is spinach in them! They are very rich and very filling, you will be stuffed. My husband and I got them from my sister-in-law. My husband raved about them and then told me there was spinach in them and wanted me to try them. I told him he was crazy. Well I tried them and they are so good, and I don't even like spinach and he doesn't either. You have to try these!!! You will love them!
- 16 ounces sour cream
- 8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
- 10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
- 4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
- 1 1⁄4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
- flour tortilla
- 2 (10 ounce) cans enchilada sauce
- shredded cheese (fiesta blend or your choice)
- Boil chicken or bake in oven until fully cooked. Then shred.
- Drain spinach and use paper towels to towel dry.
- Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
- Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
- Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
- Enjoy! ** Remember these are very filling!
Delicious! I broiled my chicken breast and then shredded them. I found it easiest to mix the filling by using my hands (with food gloves on). It helped disperse the cream cheese better than mixing with a wooden spoon. I didn't feel like mixing up taco seasoning so I used 1 1/2 Tbls. of Mrs. Dash's Fiesta Lime seasoning. I accidentally only bought one can of enchilada sauce but it didn't seem to matter. Everyone loved them. I served them with black beans. Will make again. Thanks!
Oh so yummy and easy! I did use light sour cream and Neufchatel cheese. I used 1 1/4 lbs of boneless, skinless chicken breast and some whole wheat fajita size flour tortillas and some white flour taco size tortillas. It made 10 enchiladas. I cooked 4 with the enchilada sauce and froze the remainder (without sauce). These were a very nice change to more traditional enchiladas. In fact, I served them side by side with Wild West Wraps. Thanks for sharing! Made for Best of 2013 tag.
These are really great! I halved the recipe to use the white meat left over from a deli roasted chicken. Used light sour cream, Neufchatel cheese in place of cream cheese, a full 9 oz box of spinach & 4 tsp taco seasoning. I got six substantial enchiladas that easily filled a 13x9 pan, even though the recipe was halved. Used a Mexican blend cheese for the top (a little over 1 cup) and 8-inch whole wheat flour tortillas. Thanks for sharing! [Made for Spring 2013 Pick A Chef]