We Eatt


Spinanch and chicken enchiladas

Recipes >> Entrees >> Spinanch and chicken enchiladas

Tags

Mexican
 

Security

Public
(Public for All)
 

Creamy filling with chicken and spinach is really good - also great for using up leftover roast chicken or a rotiserrie chicken

Ingredients

  • 1 bag fresh spinach leaves (9 oz)
  • olive oil
  • 1 1/2 c cooked chicken - shredded
  • 1 c frozen corn
  • 2 c Monterey Jack cheese - shredded
  • 1/2 c heavy cream
  • 8 6" flour tortillas
  • 1 can red enchilda sauce

Method


Preheat oven to 400. Saute spinach in olive oil over high heat for about 1 minute. Add chicken, corn, 1 cup cheese, and cream. Simmer 3 -5 minutes and season with salt. Fill each tortilla with about 1/3 cup of mixture. Roll up and place in baking pan. Top wiht sauce and remaining cheese. Bake for 15 - 20 minutes.

Make a day or two ahead and bake just before serving. Goes well with rice and beans.

Recipe is courtesy of: Angie

Media

Photos:




Comments



Love this Recipe?

If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.

Log in Sign Up
 

Angie Secor

asecor

Angie Secor

Influences: healthy meals that my kids will eat; fresh ingredients; comfort foods

Location: Cedar Springs, Michigan

Favorite Piece of Cooking Equipment: large chefs' knife

Favorite Recipes: marinara sauce; citris roast chicken; garlic marinade for grilled chicken; chili

What else? I love to get recipes from my friends so that I know they work and taste great!

View Recipes