Chicken and Spinach Enchiladas

"These are excellent enchiladas. Yes, there really is spinach in them! They are very rich and very filling, you will be stuffed. My husband and I got them from my sister-in-law. My husband raved about them and then told me there was spinach in them and wanted me to try them. I told him he was crazy. Well I tried them and they are so good, and I don't even like spinach and he doesn't either. You have to try these!!! You will love them!"
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by flower7 photo by flower7
Ready In:
1hr
Ingredients:
8
Serves:
8-10
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ingredients

  • 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)
  • flour tortilla
  • 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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Reviews

  1. Really yummy enchiladas. To make this less rich I halved the sour cream and cream cheese, and it was still delicious that way. I used fresh spinach that I wilted, corn tortillas and green enchilada sauce. Can't go wrong with that combination!
     
  2. Delicious! I broiled my chicken breast and then shredded them. I found it easiest to mix the filling by using my hands (with food gloves on). It helped disperse the cream cheese better than mixing with a wooden spoon. I didn't feel like mixing up taco seasoning so I used 1 1/2 Tbls. of Mrs. Dash's Fiesta Lime seasoning. I accidentally only bought one can of enchilada sauce but it didn't seem to matter. Everyone loved them. I served them with black beans. Will make again. Thanks!
     
  3. Oh so yummy and easy! I did use light sour cream and Neufchatel cheese. I used 1 1/4 lbs of boneless, skinless chicken breast and some whole wheat fajita size flour tortillas and some white flour taco size tortillas. It made 10 enchiladas. I cooked 4 with the enchilada sauce and froze the remainder (without sauce). These were a very nice change to more traditional enchiladas. In fact, I served them side by side with Recipe #449715. Thanks for sharing! Made for Best of 2013 tag.
     
  4. These are really great! I halved the recipe to use the white meat left over from a deli roasted chicken. Used light sour cream, Neufchatel cheese in place of cream cheese, a full 9 oz box of spinach & 4 tsp taco seasoning. I got six substantial enchiladas that easily filled a 13x9 pan, even though the recipe was halved. Used a Mexican blend cheese for the top (a little over 1 cup) and 8-inch whole wheat flour tortillas. Thanks for sharing! [Made for Spring 2013 Pick A Chef]
     
  5. Made my own enchilada sauce, used whole milk yogurt instead of sour cream, light cream cheese, rotisserie chicken and fresh wilted spinach. I had both whole wheat and white flour tortillas so I used both. The dish was very good, and I'll make it again. I think I'll add diced green chiles. Oh, and I added a bit of pumpkin pie spice - it enhances Mexican flavors.Thanks for a great recipe..
     
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Tweaks

  1. These are really great! I halved the recipe to use the white meat left over from a deli roasted chicken. Used light sour cream, Neufchatel cheese in place of cream cheese, a full 9 oz box of spinach and 4 tsp taco seasoning. I got six substantial enchiladas that easily filled a 13x9 pan, even though the recipe was halved. Used a Mexican blend cheese for the top (a little over 1 cup) and 8-inch whole wheat flour tortillas. Thanks for sharing! [Made for Spring 2013 Pick A Chef]
     

RECIPE SUBMITTED BY

I am married to a great husband. We do not have any kids yet but have 1 cat and 1 dog. I am a first grade teacher and absoutely love it! I do not really enjoy the process of cooking but I enjoy the finished product so I do it and try to make new and interesting dishes. When I find a recipe I like, it normally becomes part of the dinner rotation. I tend to be pretty picky about the way I cook and the ingredients and tend to find that most people enjoy my recipes and cooking. I am a devoted by the recipe cooker but have gotten much better about adding something new to the recipe the longer that I have been married and the more I have practiced cooking. I hope you enjoy my recipes too.
 
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