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    You are in: Home / Recipes / Spinach Chicken Enchiladas Recipe
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    Spinach Chicken Enchiladas

    Spinach Chicken Enchiladas. Photo by bubby3

    1/1 Photo of Spinach Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Greffete's Note:

    These are really rich and yummy in a Mexican Crema Sauce. They'll work well with left-over chicken

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    Units: US | Metric


    1. 1
      Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
    2. 2
      Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.
    3. 3
      In the meantime preheat oven to 425°F.
    4. 4
      Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.
    5. 5
      When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
    6. 6
      In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
    7. 7
      Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
    8. 8
      Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.
    9. 9

    Ratings & Reviews:

    • on June 30, 2006


      This recipe came together very easily following your directions. I wasn't quite sure how my guys were going to react to spinach in their enchiladas but they both loved these. I think I must have used about a pound of chicken breast filets in mine and was able to get 10 very full enchiladas. The only thing I did differently was that I added a 4 oz. can of green chiles to the Crema before spreading it over the enchiladas. Very delicious! Thanks Greffete!

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    Nutritional Facts for Spinach Chicken Enchiladas

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.7
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 7.6 g
    Cholesterol 58.8 mg
    Sodium 322.7 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 3.2 g
    Sugars 1.1 g
    Protein 21.1 g

    The following items or measurements are not included:

    Mexican crema

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