New ~Twist on the ""old""Enchillada~

Debra Hughes

By
@medeb

Our friend Sharon made these for dinner and I instantly fell in love with this version of enchilladas. They are so flavorful and delicious. Try em.. you will like em !


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Rating:

Serves:

6- large servings

Prep:

30 Min

Cook:

30 Min

Ingredients

4 large
boneless/skinless chicken breasts
1 can(s)
small ortega green chiles-diced
1
small tub of sour cream
1 & 1/2 tsp
cumin powder
1 large
diced onion
2
cloves garlic
2
bags of fresh baby spinach
2 c
grated cheese: monterey jack or cheddar
cilantro, fresh
salt & pepper
1
package of flour tortillas

Directions Step-By-Step

1
place chicken breasts in microwave till white & cooked- let cool
2
steam baby spinach until tender
3
2 tablespoons butter in a skillet, sautee onions & garlic
4
grate cheese, *cilantro in glass-use: scissors to cut finely
5
chicken is cooled , shred in large bowl, add spinach, onions/ garlic, cilantro and Ortega Green chiles. Lastly, fold in sour cream and adding cumin powder, salt & pepper
6
Large Pyrex baking dish : roll up enchilladas adding a small amount of cheese inside , when done add cheese to top of completed dish
7
350 degree oven for approx 30 minutes. Right before taking out of oven, turn on broiler to make the cheese medium golden brown. You are ready to eat now ! ** This dish is even better the next day!