"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken and Spinach Enchiladas Recipe

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This recipe for Chicken and Spinach Enchiladas, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz) package frozen chopped spinach, thawed
1 (16 oz) jar salsa
2 (10 oz) cans enchilada sauce
1 (8 oz) package cream cheese
10 (7 to 8") flour tortillas
2 1/2 cups shredded or chopped cooked chicken
8 oz. shredded cheddar and jack cheese

Directions:
Directions:
1. Defrost (microwave) spinach, drain well squeezing dry.
2. Stir together 1/4 cup salsa and all enchilada sauce, and set aside.
3. Microwave cream cheese in a medium microwave-safe bowl at High 1minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.
4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13 x 9 baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with cheese.
5. Bake at 350 for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.

Number Of Servings:
Number Of Servings:
5 -6
Personal Notes:
Personal Notes:
Toppings: Shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes

 

 

 

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