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
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


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!