spinach & chicken green chili enchiladas
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An old recipe that I updated to suit our tastes. Lots of great flavors going on in these enchiladas and a nice change of pace from traditional enchiladas.
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yield
6 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For spinach & chicken green chili enchiladas
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1 lbrotisserie chicken breast, shredded
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1 pkgfresh baby spinach (5 oz or 1 10 oz pkg. frozen spinach, thawed, drained well)
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1 cfrozen corn kernels, thawed
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1 1/2 cgrated sharp cheddar cheese (divided in half)
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2 Tbspvegetable oil
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2 Tbspall-purpose flour
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2 candiced green chilies, mild (4.5 oz each)
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1/2 tspcumin
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1 clovegarlic, minced
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1 1/2 cchicken broth
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1 cancream of chicken soup (10 oz)
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12corn tortillas
How To Make spinach & chicken green chili enchiladas
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1Preheat the oven to 350 degrees F.
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2In a large bowl, mix shredded chicken, drained spinach, corn and 3/4 cup cheddar cheese. Mix well.
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3In a saucepan, heat the oil and whisk in the flour until smooth. Stir in the chilies, cumin, garlic, broth and soup; stir well. Heat sauce until bubbly. Add a small amount of sauce to the bottom of the casserole dish.
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4Add chicken-spinach mixture and some chili sauce on each tortilla. Roll up tortilla and place in casserole dish - repeat process until all 12 are filled and placed in casserole.
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5Top enchiladas with remaining sauce and sprinkle with 3/4 cup cheddar cheese. Bake 20-30 minutes until hot and cheese is melted.
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