We love Mexican food around our house and I was in search of a great way to use some of our garden veggies, and I thought spinach enchiladas, perfect. For this recipe I used what I had on hand but it would be much better with corn tortillas not flour, but if you like flour more then by all means go ahead! The boys really liked this recipe and I think its a good way to get your kiddos to eat their greens. The spinach went very well with the creamy cheesy sauce and chicken. We will be making this again for sure!
Ingredients: 1 Cup chopped onion (I used green onion), 3 Cloves garlic, 2 cups cooked chicken (sticky chicken), 3 cups fresh spinach, 1/2 cup sour cream, 1/2 cup cream cheese, 1 can enchilada sauce, 1 1/2 cups shredded cheese, 12 tortillas
Add 1 T olive oil to pan then add chopped garlic and onions for about 3 minutes
Then add fresh spinach and cook till slightly wilted
Then add cream cheese and sour cream
And 1 cup of cheese, cook until melted then add chicken
Spoon a spoonful of mixture on tortilla, roll and place in casserole, I poured any remaining chicken mixture on top
Then spoon on sauce, and add remaining cheese
Bake @ 350 for 20-25 minutes
Enjoy!
Creamy Spinach and Chicken Enchiladas
1 cup chopped onion (I used green onions)
3 cloves garlic
2 cups cooked chicken, chopped or shredded
3 cups fresh spinach
1 cup sour cream or cream cheese
1 can enchilada sauce
1 1/2 cups shredded cheese
12 tortillas-corn or flour
Add 1 T olive oil to pan, cook onions and garlic until softened then add spinach till slightly wilted. Add cream cheese, sour cream and 1 cup cheese cook until melted, then add shredded chicken and mix well.
Spoon chicken mixture into tortillas and roll up. Place in 9×13 pan. Top with sauce and cheese. Bake uncovered at 350 for about 25 minutes.