Cream Cheese Chicken and Spinach Enchiladas Recipe

Step 1

Preheat oven to 350F; spray a glass 9x13-inch pan with cooking spray.

Step 2

Melt butter in a large skillet over medium heat; add onion and sugar and saute, stirring occasionally, 20 minutes or until starting to brown.

Step 3

Add garlic to skillet; saute 2 minutes more, stirring frequently.

Step 4

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.

Step 5

Divide filling evenly down center of each tortilla; roll and place in prepared pan (they should completely fill the pan).

Step 6

Scatter cheese over top of enchiladas; slowly pour cream over top, making sure all of the cheese gets wet.

Step 7

Cover with foil and bake 20 minutes; remove foil and bake an additional 15-20 minutes, until cheese is starting to brown.

Step 8

Let stand 5-10 minutes before serving.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute coconut oil for butter to make the dish vegan. The benefit of this substitution is that it eliminates the need for animal products, making the dish suitable for vegan diets.
Substitute corn tortillas for whole wheat tortillas to make the dish gluten-free. The benefit of this substitution is that it eliminates the need for wheat-based products, making the dish suitable for gluten-free diets.

Variations

Vegetarian Enchiladas Substitute the chicken with 1 can (14.5 ounces) black beans, drained and rinsed. Reduce the heavy cream to 1 cup and add 1/2 cup vegetable broth. Increase the neufchatel cheese to 12 ounces. Add 1/2 cup of diced bell pepper and 1/2 cup of corn to the skillet with the onion, garlic, and spinach. Proceed with the recipe as directed.

Vegetarian Enchiladas with Roasted Vegetables Substitute the chicken with 1 can (14.5 ounces) black beans, drained and rinsed. Reduce the heavy cream to 1 cup and add 1/2 cup vegetable broth. Increase the neufchatel cheese to 12 ounces. Preheat the oven to 400 degrees F. Toss 1/2 cup of diced bell pepper, 1/2 cup of corn, 1/2 cup of diced zucchini, and 1/2 cup of diced red onion with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, and 1/4 teaspoon of salt. Roast for 15 minutes, stirring halfway through. Add the roasted vegetables to the skillet with the onion, garlic, and spinach. Proceed with the recipe as directed.

Serve with

Mexican Rice: A simple Mexican rice dish made with long grain white rice, garlic, onion, and tomato sauce. This is a classic side dish that pairs perfectly with Cream Cheese Chicken and Spinach Enchiladas, adding a delicious flavor and texture contrast to the meal.

Pico de Gallo: A fresh, zesty salsa made with tomatoes, onion, cilantro, lime juice, and jalapeño. This flavorful accompaniment to Mexican Rice adds a bright, acidic contrast to the dish, and its cool, crunchy texture is a perfect complement to the warm, creamy enchiladas.

FAQ

Q: How long do I need to cook the Cream Cheese Chicken and Spinach Enchiladas?

A: Preheat your oven to 350F, cover the pan with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is starting to brown. Let stand for 5-10 minutes before serving.

Q: What ingredients do I need to make the Cream Cheese Chicken and Spinach Enchiladas?

A: You will need cooked chicken, cream cheese, spinach, enchilada sauce, tortillas, and shredded cheese. Optional ingredients include onions, garlic, jalapenos, and cilantro.

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Fun facts:

The Vidalia onion, which is used in this recipe, is named after the city of Vidalia, Georgia, which is known as the "Onion Capital of the World".

Neufchatel cheese, which is also used in this recipe, is believed to have originated in the village of Neufchatel-en-Bray in France and is said to have been made since the 16th century.