Chicken & Spinach Enchiladas
March 27, 2017
"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"
- 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
Grease a 9 x 13 casserole pan with cooking spray or butter, preheat oven to 350 degrees.
Sauté onion, mushrooms and garlic in butter, until softened, about 5 mins. Season with salt and dash of nutmeg
Add spinach, sour cream, half and half, green chiles, cumin, salt & cayenne, stir on low heat for about 3 mins.
Pour half of the sauce into a medium sized bowl, then add cooked chicken to the other half of the sauce.
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
Layer half the cheese on top of the tortillas
Spread the rest of the sauce on top of the cheese, then top with remaining cheese
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 & Variations
No special items needed.