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Chicken & Spinach Enchilada Recipe

Author: Kimber

Ingredients

  • 3 Cups chicken verde
  • 16 oz frozen chopped spinach thawed and drained
  • 2 cups sour cream light is okay!
  • 1 cup milk
  • 1 4 oz can chopped green chilis
  • 8 oz monterrey jack cheese shredded
  • 1 tsp garlic powder
  • 8 oz mexican blend shredded cheese
  • 6 large mission flour tortillas

Instructions

  • Stir together the chicken verde and chopped spinach until well blended.
  • In a large pot combine the sour cream, milk, green chilis, monterrey jack cheese, and garlic powder. Cook on the stovetop at medium heat until melted and combined.
  • Spoon a small amount onto the bottom of a large glass baking dish and spread it to cover the bottom of the dish.
  • Fill each tortilla with a heaping 1/2 cup of the chicken mixture. Roll the tortilla and place seam side down next to each other tightly in the baking dish.
  • Cover the enchiladas with the remaining sauce and then top with the mexican blend cheese mixture.
  • Bake at 350?F 30-40 minutes or until heated through and the cheese on top is melted and the sauce is bubbly.