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Cream Cheese Chicken and Spinach Enchiladas

Here's how you make Cream Cheese Chicken and Spinach Enchiladas
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  • Servings: 8
  • Prep: 30m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 tablespoons butter
  • 1 cup Vidalia onion (thinly sliced and quartered)
  • 1 teaspoon granulated sugar
  • 3 cloves garlic (minced)
  • 2 cups cooked chicken, shredded (I used two 12.5 ounce cans)
  • 10 ounces spinach (frozen, thawed and squeezed dry)
  • 1 can (10 ounces) tomatoes (with peppers (Ro-Tel, drained)
  • 8 ounces neufchatel cheese (low-fat cream cheese)
  • 8 (8-inch) whole wheat tortillas
  • 8 ounces cheddar cheese, shredded (Mexican blend, shredded)
  • 2 cups heavy cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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