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Chicken and Spinach Enchiladas Recipe

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This recipe for Chicken and Spinach Enchiladas, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Jordan
Added: Saturday, October 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 large chicken breasts
1 package Taco seasoning
1 package frozen spinach
1 1/2 c sour cream
1 tiny can green chilies or jalapeņos
1 package flour tortillas
2 cans green enchilada sauce
A ton of shredded cheese (fiesta blend) at least 3 cups
1 small onion

Directions:
Directions:
In a large pot simmer chicken breasts and onion (cut chunky) until flaky. usually an hour and a half. Drain Water. Allow chickie to cool, then pull apart with fingers. Mix in sour cream and taco seasoning, chilies (or jalapeņos for you spicy mommas) and defrosted, drained ( or in the case of fresh, blanched) spinach and most of the cheese (keep some for the top) Mix that puppy up (WAIT! ... I thought this was chickie!) Roll mixture in tortillas and place in a big pan. Dump the can of sauce on top sprinkle with cheese, cover with tin foil, pop it in the oven for about 20 minutes (400) and OLE... enchiladas! Enjoy!

Number Of Servings:
Number Of Servings:
enough for leftovers...
Preparation Time:
Preparation Time:
longer than fast

 

 

 

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