My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself!
- 1 lb boneless chicken breast, diced
- 1 dash garlic salt
- 1 tablespoon vegetable oil
- 8 (8 inch) flour tortillas
- 5 ounces cream cheese, softened
- 5 ounces fresh spinach leaves, chopped
- 1 medium red onion, diced
- 1 large ripe tomato, diced
- 1 (15 ounce) can red enchilada sauce
- 1 cup grated Mexican blend cheese
- Saute chicken in vegetable oil with garlic salt until just done.
- Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
- NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.
My family loved these fresh tasting, healthy enchiladas. Even my husband, who loves his food spicy, thought these were perfect and didn't even add salsa! I used only one chicken breast half, and added a can of kidney beans to stretch the protein. Added shredded lettuce and sour cream to top mine. I liked that they didn't have cheese inside the enchilada, keeping it healthy. Will leave in the oven a couple more minutes. They weren't quite hot enough. We will definitely have these again!
I made these enchiladas tonight for supper and I am very sorry to say they did not work well for us. The flavor was on the bland side and the spinach didnt seem to blend well. If the chicken had more flavor, maybe a package of taco seasoning, and was shredded I think it would have been nicer than having pieces of chicken. Also the cream cheese, spinach, tomato, and onion combined together with a bit of salsa added would have been nice. The spinach and enchilada sauce were the outstanding flavors and just did not taste well for us. Maybe I will try these again at a later time and tweak it a bit for our taste buds.
I used 10 flour tortillas.I also used 8oz cream cheese.I also added 1 tsp adobo seasoning to the filling and another 1/2 cup mexican cheese on top...These were Great..First time using flour tortillas for enchiladas..Most ask for corn tortillas..The spinach was a nice filler with the crisp red onion..I will be making these again...