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Chicken and Spinach Enchiladas Recipe

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This recipe for Chicken and Spinach Enchiladas is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 350º 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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