CHICKEN AND SPINACH ENCHILADAS

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Chicken and Spinach Enchiladas image

These are excellent enchiladas. Yes, there really is spinach in them! They are very rich and very filling, you will be stuffed. My husband and I got them from my sister-in-law. My husband raved about them and then told me there was spinach in them and wanted me to try them. I told him he was crazy. Well I tried them and they are so good, and I don't even like spinach and he doesn't either. You have to try these!!! You will love them!

Provided by Chef 495452

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

16 ounces sour cream
8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
1 1/4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
flour tortilla
2 (10 ounce) cans enchilada sauce
shredded cheese (fiesta blend or your choice)

Steps:

  • Boil chicken or bake in oven until fully cooked. Then shred.
  • Drain spinach and use paper towels to towel dry.
  • Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
  • Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
  • Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
  • Enjoy! ** Remember these are very filling!

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