Blue Moon Chicken Enchiladas

Robin Salmen


Our restaurant is called Blue Moon and I serve 3 kinds of enchiladas, ground beef, chicken & shredded beef.


★★★★★ 1 vote



  • 4 c
    cooked, shredded chicken
  • 1 box
    frozen spinach, thaw & drain
  • 1/2 can(s)
    (7 oz can) chipotles in adobo sauce
  • 1 can(s)
    (4 oz can) chopped green chilies
  • 3 Tbsp
  • 3 Tbsp
  • 3 c
    chicken broth
  • 1 pkg
    (8 oz) greek yogurt cream cheese brick
  • 2 Tbsp
    lime juice
  • 8
  • 1 jar(s)
    queso cheese

How to Make Blue Moon Chicken Enchiladas


  1. In a large bowl mix chicken, spinach, chipotles and green chilies. Set aside.
  2. In a frying pan melt butter. Stir in flour. Add broth. Bring to boil stirring often. Add cream cheese and stir until well blended. Add lime juice.
  3. Pour sauce mixture into the chicken mixture and stir well.
  4. Lay out 8 tortillas. Divide filling mix between them covering only top half of each one. Fold bottom half over to cover.
  5. Spread each one with some queso cheese. Heat & enjoy with sour cream & chips.

Printable Recipe Card

About Blue Moon Chicken Enchiladas

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican

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