Chicken & Spinach Enchiladas

Need to try something other than the canned sauce

Chicken & Spinach Enchiladas
Chicken & Spinach Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    10 oz pkg frozen chopped spinach, thawed

  • 1

    16 oz jar med salsa with cilantro, divided (I used fresh chopped cilantro added to corn & black bean salsa.)

  • 2

    10 oz cans enchilada sauce

  • 1

    8 oz cr cheese

  • 2 1/2

    c shredded or chopped roasted chicken

  • 10

    (7-8") flour tortillas

  • 1

    8 oz pkg shredded Mexican four-cheese blend

  • Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes

Directions

Drain spinach well Stir together 1/4 c salsa & enchilada sauce, set aside Microwave cr cheese to soften, add spinach, chicken, remaining salsa and stir until blended Spoon heaping 1/3 c down center of each tortilla. Roll up tortilla, place seam-side down in lightly greased 13 x 9" baking dish. Pour enchilada sauce mix evenly over top of rolled tortillas Sprinkle with shredded cheese Bake 350˚ for 30 min or until bubbly. Let stand 5 min. Serve with toppings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: