Chicken & Spinach Enchiladas

10
Servings
20m
Prep Time
30-35m
Cook Time
50m
Ready In


"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"

Original recipe yields 10 servings
OK

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 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 & Variations


No special items needed.

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