Chicken Enchiladas

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Recipe by Ambervim

Created as one of the dishes for our ECW (Episcopal Church Women) to raise funds. Which is why you see instructions for large and small containers.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Use silpat in the bottom of a pan or lightly coat with oil or nonstick spray.
  3. Combine the shredded cheeses (OK to use mixed blend it). Reserve 1/3 for the top.
  4. Lay a tortilla out. Using a butter knife, spread some cream cheese in the bottom off center, put rounded tablesppon spinach on top, next chicken, then 1 rounded tablespoon green enchilada sauce and top it all with the shredded cheeses. Fold smaller side first, then larger side and place seam down in your pan. Repeat --.
  5. After all are set in a pan, top with 2 rounded tablespoons enchilada sauce over each enchilada. About 1/4 of the Enchilada Sauce should be left.
  6. Bake for 25-30 minutes until heated through.
  7. *****ECW ONLY******.
  8. Place in delivery containers (2 in small and 8 in the large) and top each enchilada with 1 more rounded tablespoon Enchilada Sauce and the reserved shredded cheese,.
  9. Refrigerate or freeze, depending on how long it is before delivery date.

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