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Chicken Enchiladas (Chuck's)


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  • 4-5 lb chicken
  • 20 soft tortillas
  • 3 pt sour cream
  • butter
  • 2 large onions, chopped
  • salt to taste
  • 2 pkg frozen chopped spinach, cooked and drained reserving 1 cup spinach water
  • 4 (4oz) cans chopped green chilies
  • 1/2 cup milk
  • 10 oz Monterey Jack cheese, grated



Step 1

Bake or broil chicken until tender. Shred or chop meat. Make a sauce of sour cream, onions sauteed in butter, salt, spinach, chilies and water from spinach. Add milk. Mix some sauce with chicken. Fill and roll tortillas. Place in a large baking dish with seams down. Cover with grated cheese and top with remaining sauce. Bake at 350 until hot, about 30 minutes.


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