Chicken and Spinach Enchiladas
"Do you ever go to Mexican food restaurants to order enchiladas, and get back a greasy mess that doesn't look as good as it sounded? Or do you ever wish they stuck some veggies in them instead of just meat? Well, I do, so I made this recipe. In my opinion, it balances the meat, veggies and sauce. Mm, yum!"
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
12-20 enchiladas
- Serves:
- 10
ingredients
- 2 cups shredded cooked chicken
- 1 (10 ounce) package frozen chopped spinach
- 1 (10 ounce) package shredded cheese
- 1 (8 ounce) can rotel
- 2 (8 ounce) cans enchilada sauce
- 20 corn tortillas
directions
- Preheat oven to 350 degrees.
- In a small skillet, saute tortillas lightly in oil. This prevents cracking while baking.
- Let cool slightly on paper-towel covered plate to drain some oil.
- In microwave, steam spinach. Drain well. Squeeze all the water out.
- In a mixing bowl, mix chicken, spinach, rotel, half the cheese (or less, depending on your taste), and enough of the enchilada sauce to stick together but not run, 1/2 to 1 can.
- In a casserole or baking dish pour a little enchilada sauce on the bottom to prevent sticking.
- Take about 2 tbsp of filling and roll it up in a tortilla. Place in baking dish with fold down.
- Continue rolling enchiladas until you run out of filling or tortillas or space in the dish. Make sure the enchiladas are touching each other.
- Pour the rest of the enchilada sauce over the top, and sprinkle cheese on top of that.
- Bake in 350 degree oven for thirty minutes, or until bubbly.
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Reviews
-
I lived in Mexico for 6 years and I can cook a lot of authentic recipes BUT this is the easiest, most flavourable, Enchilada dish I have ever had! Thank you HobbysGirl<br/><br/>from mamasita -
OMG! I was so impressed with how easy this recipe was to make and how delicious it tasted. My husband is seldom impressed with chicken enchiladas but this time he said I better make sure to keep this recipe because he loved it!! I did put a little more filling into my tortillas (about 3 Tbsp) so I only got about 14 or 15 but it was absolutely great! Thanks for posting a great recipe, HobbysGirl! Made for PAC 2012.
