blue moon chicken enchiladas

Name: Blue Moon Chicken Enchiladas
Yield: 8
Cuisine: Mexican
Ingredients: 4 cup(s) cooked, shredded chicken; 1 box(es) 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 tablespoon(s) butter; 3 tablespoon(s) flour; 3 cup(s) chicken broth; 1 package(s) (8 oz) greek yogurt cream cheese brick; 2 tablespoon(s) lime juice; 8 - tortillas; 1 jar(s) queso cheese

(1 RATING)

41 Pinches 1 Photo

Robin Salmen

Niobrara, NE

Updated on Sep 22, 2013

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

Rate

prep time

cook time

method Bake

yield 8 serving(s)

Ingredients

4 cups cooked, shredded chicken
1 box frozen spinach, thaw & drain
1/2 can (7 oz can) chipotles in adobo sauce
1 can (4 oz can) chopped green chilies
3 tablespoons butter
3 tablespoons flour
3 cups chicken broth
1 package (8 oz) greek yogurt cream cheese brick
2 tablespoons lime juice
8 - tortillas
1 jar queso cheese

How To Make blue moon chicken enchiladas

Step 1

In a large bowl mix chicken, spinach, chipotles and green chilies. Set aside.

Step 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.
Step 3

Pour sauce mixture into the chicken mixture and stir well.
Step 4

Lay out 8 tortillas. Divide filling mix between them covering only top half of each one. Fold bottom half over to cover.
Step 5

Spread each one with some queso cheese. Heat & enjoy with sour cream & chips.
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!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes