Chicken and Spinach Enchiladas
Servings: 10
Calories: 610kcal
Ingredients
- 15 ounces chopped spinach look for steam-in-bag spinach or use frozen
- 4 Tbsp unsalted butter
- 1 large white onion finely chopped
- 2 4 oz. cans diced green chiles, undrained
- 3 cups low-fat sour cream
- 1/4 cup skim milk
- 1/3 cup water
- 1 tsp ground cumin
- salt and pepper to taste
- 6 cups shredded rotisserie chicken about 1 1/2 chickens
- 12 soft taco sized flour tortillas
- 8 ounces grated Monterey jack cheese
Instructions
- Preheat oven to 350°.
- Spray two 8 ½ by 11-inch pans with cooking spray.
- Cook spinach in microwave, according to directions, and drain any excess water. Place in a large glass bowl.
- Melt butter in a small skillet. Add onions and sauté until soft, about 4 minutes.
- Add onion mixture to the spinach along with green chiles, sour cream, milk, water, cumin, salt and pepper and combine.
- Place 1/2 the mixture into a small bowl.
- To the large bowl, add the chicken and mix well.
- Place the tortillas on a large work surface. Fill each of the tortillas with the chicken mixture.
- Carefully roll up the tortillas and put 6 in each pan, seam side down. Top the tortillas with 1/2 of the Monterey Jack cheese.
- Top with the contents from the small bowl - carefully spreading to cover the tortillas.
- Finally, add the remaining 1/2 of the cheese.
- Bake until heated through, about 30-40 minutes.
Notes
This is a great recipe to freeze. Have one pan tonight and another pan at a later date.