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

Debra Hughes


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 !


★★★★★ 1 vote

6- large servings
30 Min
30 Min


  • 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

How to Make New ~Twist on the ""old""Enchillada~


  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!

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