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


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

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


  • 1place chicken breasts in microwave till white & cooked- let cool
  • 2steam baby spinach until tender
  • 32 tablespoons butter in a skillet, sautee onions & garlic
  • 4grate cheese, *cilantro in glass-use: scissors to cut finely
  • 5chicken 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
  • 6Large Pyrex baking dish : roll up enchilladas adding a small amount of cheese inside , when done add cheese to top of completed dish
  • 7350 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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In A Cookbook...

Download or buy this cookbook featuring New ~Twist on the ""old""Enchillada~.