Chicken & Spinach Enchiladas
Recipe: #25831
March 27, 2017
Categories: Chicken, Spinach Sunday Dinner, Oven Bake, Boneless Pieces, more
"Pretty easy once you have cooked chicken, this dish comes together in about 15-20 minutes, depending on how quickly you fill and roll your tortillas"
Ingredients
Nutritional
- Serving Size: 1 (320.6 g)
- Calories 518.5
- Total Fat - 24.1 g
- Saturated Fat - 13.2 g
- Cholesterol - 128.4 mg
- Sodium - 609.9 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 5 g
- Sugars - 2.8 g
- Protein - 43.5 g
- Calcium - 416.9 mg
- Iron - 2.7 mg
- Vitamin C - 40 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease a 9 x 13 casserole pan with cooking spray or butter, preheat oven to 350 degrees.
Step 2
Sauté onion, mushrooms and garlic in butter, until softened, about 5 mins. Season with salt and dash of nutmeg
Step 3
Add spinach, sour cream, half and half, green chiles, cumin, salt & cayenne, stir on low heat for about 3 mins.
Step 4
Pour half of the sauce into a medium sized bowl, then add cooked chicken to the other half of the sauce.
Step 5
Fill tortillas with chicken and sauce mixture (about 1/4 - 1/3 of a cup each), roll and lay seam side down in casserole dish
Step 6
Layer half the cheese on top of the tortillas
Step 7
Spread the rest of the sauce on top of the cheese, then top with remaining cheese
Step 8
Place, uncovered in center of oven for 30-35 mins or until bubbly. Let stand 5 minutes. Garnish with cilantro and serve with desired toppings, such as diced tomatoes and guacamole.
Tips
No special items needed.