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Spinanch and chicken enchiladas

Recipes >> Entrees >> Spinanch and chicken enchiladas




(Public for All)

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


  • 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


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




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Angie Secor


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!

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