Recipe by Greffete
These are really rich and yummy in a Mexican Crema Sauce. They'll work well with left-over chicken
Top Review by Susie in Texas
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!
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 (8 ounce) box frozen chopped spinach, thawed and drained
- 1⁄3-1⁄2 cup chopped onion
- 1⁄8-1⁄4 teaspoon tony chasers creole seasoning (use with caution, salty)
- 1⁄4 teaspoon ground cumin (to taste)
- 1⁄4 teaspoon garlic powder (to taste)
- 1⁄4 cup chicken broth or 1⁄4 cup water
- 8 ounces shredded monterey jack and cheddar cheese blend (Low Fat works fine)
- 1 (16 ounce) jar Mexican crema (Found in refrigerated section at Walmart between the Cottage Cheese and Cream Cheese)
- 8 -10 corn tortillas
Directions See How It's Made
- Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
- 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.
- In the meantime preheat oven to 425°F.
- 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.
- When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
- 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.
- 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.
- Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.