Cream Cheese Chicken and Spinach Enchiladas
May 18, 2014
Categories: Dinner, Main Dish, Casseroles, Poultry, Chicken, Dairy, Vegetables, Spinach, Mexican, Budget-Friendly, Easy/Beginner Cooking, Cinco de Mayo, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Oven Bake, Skillet, Stove Top, Diabetic, Low Calorie, Low Carbohydrate, Frozen Vegetables, Canned Tomatoes, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken, Spring more
"Adapted from www.auntbeesrecipes.com. I changed some things, added some things, and tweaked the cooking time."
- Serving Size: 1 (193.1 g)
- Calories 330.1
- Total Fat - 24.9 g
- Saturated Fat - 15.4 g
- Cholesterol - 97.5 mg
- Sodium - 500.7 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 1.7 g
- Sugars - 2.8 g
- Protein - 19.2 g
- Calcium - 580.9 mg
- Iron - 1.5 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.1 mg
Preheat oven to 350F; spray a glass 9x13-inch pan with cooking spray.
Melt butter in a large skillet over medium heat; add onion and sugar and saute, stirring occasionally, 20 minutes or until starting to brown.
Add garlic to skillet; saute 2 minutes more, stirring frequently.
Add chicken, spinach, Ro-Tel, and neufchatel cheese to skillet, reduce heat to medium-low, and cook, stirring occasionally, 5-10 minutes until thoroughly combined.
Divide filling evenly down center of each tortilla; roll and place in prepared pan (they should completely fill the pan).
Scatter cheese over top of enchiladas; slowly pour cream over top, making sure all of the cheese gets wet.
Cover with foil and bake 20 minutes; remove foil and bake an additional 15-20 minutes, until cheese is starting to brown.
Let stand 5-10 minutes before serving.
Tips & Variations
No special items needed.