spinach & chicken green chili enchiladas
An old recipe that I updated to suit our tastes. Lots of great flavors going on in these enchiladas and a nice change of pace from traditional enchiladas.
No Image
prep time
30 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound rotisserie chicken breast, shredded
- 1 package fresh baby spinach (5 oz or 1 10 oz pkg. frozen spinach, thawed, drained well)
- 1 cup frozen corn kernels, thawed
- 1 1/2 cups grated sharp cheddar cheese (divided in half)
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cans diced green chilies, mild (4.5 oz each)
- 1/2 teaspoon cumin
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 1 can cream of chicken soup (10 oz)
- 12 corn tortillas
How To Make spinach & chicken green chili enchiladas
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Step 1Preheat the oven to 350 degrees F.
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Step 2In a large bowl, mix shredded chicken, drained spinach, corn and 3/4 cup cheddar cheese. Mix well.
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Step 3In a saucepan, heat the oil and whisk in the flour until smooth. Stir in the chilies, cumin, garlic, broth and soup; stir well. Heat sauce until bubbly. Add a small amount of sauce to the bottom of the casserole dish.
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Step 4Add chicken-spinach mixture and some chili sauce on each tortilla. Roll up tortilla and place in casserole dish - repeat process until all 12 are filled and placed in casserole.
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Step 5Top enchiladas with remaining sauce and sprinkle with 3/4 cup cheddar cheese. Bake 20-30 minutes until hot and cheese is melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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