Chicken and Spinach Enchiladas

Cheesy comfort: Chicken and Spinach Enchiladas

Chicken and Spinach Enchiladas
Yield: 10 to 12 servings
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  1. 2 teaspoons canola oil
  2. 1 large onion, sliced in rings
  3. 2 (6-ounce) bags fresh baby spinach
  4. 1 (10 and 3⁄4-ounce) can cream of chicken soup
  5. 1 1⁄2 cups chicken broth, divided
  6. 4 cups shredded cooked chicken
  7. 2 (8-ounce) packages shredded mozzarella cheese, divided
  8. 1 (4-ounce) can diced roasted green chiles
  9. 1⁄2 teaspoon garlic powder
  10. 1⁄2 teaspoon ground cumin
  11. 1⁄2 teaspoon seasoned salt
  12. 2 tablespoons fresh lime juice
  13. 12 corn tortillas
  14. 1 (8-ounce) container sour cream
  15. Garnish: sliced red onion, fresh cilantro leaves
  1. Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook for 4 minutes. Add spinach, and cook until spinach wilts and releases liquid. Remove spinach and onion from pan, and place in a colander or strainer. Press with the back of a spoon to squeeze out excess liquid.
  3. In a large bowl, combine soup and 1 cup broth, whisking until smooth. Add chicken, spinach mixture, 1 package cheese, green chiles, garlic powder, cumin, seasoned salt, and lime juice. Stir to combine.
  4. Spray aluminum foil with cooking spray. Wrap tortillas in prepared foil, and place on a baking sheet. Bake until tortillas are warm and pliable, approximately 10 minutes.
  5. Place approximately 1⁄2 cup filling in the center of each tortilla. Roll tortilla around filling. Place, seam side down, in prepared baking dish.
  6. Add remaining 1⁄2 cup broth and sour cream to remaining filling. Pour over enchiladas. Top with remaining package cheese.
  7. Bake until bubbly, approximately 30 minutes, lightly covering with foil if casserole becomes too brown. Garnish with cilantro and red onion, if desired.
Taste of the South


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