Chicken and Spinach Enchiladas

Recipe by Chef 495452
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces sour cream
  • 8
    ounces cream cheese (you can use 1/3 less fat, it still taste great)
  • 10
    ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
  • 4
    boneless chicken breasts (or you could use 1 whole chicken, deboned)
  • 1 14
    ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
  • 2
    (10 ounce) cans enchilada sauce
  • shredded cheese (fiesta blend or your choice)
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DIRECTIONS

  • Boil chicken or bake in oven until fully cooked. Then shred.
  • Drain spinach and use paper towels to towel dry.
  • Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
  • Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
  • Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
  • Enjoy! ** Remember these are very filling!
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