Total Time
1hr
Prep 30 mins
Cook 30 mins

We had this at a relatives child's birthday party, the kids devoured it, and I couldn't wait to get the recipe from her since we've never had chicken enchilada's with spinach and mozeralla in it. What's nice is it bakes to a lasagne like texture and can be cut into square pieces for serving, you'd never know the shells were in it.

Ingredients Nutrition

Directions

  1. Dice chicken and brown with onion in skillet with about 1 tbsp oil, set aside.
  2. Defrost spinach and squeeze out all moisture.
  3. In large bowl, mix cooked chicken, onion and spinach set aside.
  4. In another bowl combine all other ingredients except cheese to form liquid mixture.
  5. Take 1/2 cup of liquid mixture and pour a little on each open shell.
  6. Spread chicken mixture on top of the liquid mixture on each shell.
  7. Roll up all shells and place seam side down in a greased 9X13 pan.
  8. Pour remaining liquid over all.
  9. Cover tightly and bake at 350 for 30 minutes.
  10. Uncover and sprinkle cheese on all and bake until cheese is melted and browned, (may need to put under broiler just a couple minutes as well).

Reviews

(4)
Most Helpful

Wonderful recipe. Easy to assemble and very quick. We love spinach, so this was a winner. Thanks for the great recipe!

Marciann June 15, 2003

This was a huge hit with my family! Thanks so much for sharing it! Jules

Julesle March 02, 2002

I am puzzled by the nutmeg. NO ONE liked it. It was easy enough to make and the spinach was a great idea.....just did not need the egg nog touch. Would not use this recipe again.

osunavymom June 27, 2007

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