Recipe by Deb's Recipes
My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself!
Top Review by Julie F
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!
- 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 tomatoes, diced
- 1 (15 ounce) can red enchilada sauce
- 1 cup grated Mexican blend cheese
Directions See How It's Made
- 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.