"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken/Spinach Enchilada's Recipe

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This recipe for Chicken/Spinach Enchilada's, by , is from The Somerville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
mary metz
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large Chicken Breasts
10 oz Frozen Chopped Spinach
1 pkg Flour Tortillas (8 inch size) 10 or 12 to pkg
3 c. (or more) Shredded Mexican flavored cheese
1 pkg Mexican Seasoning (I use chicken Fajita)
1 tub 8 oz Crm Cheese w/ Chive & Onion
1 Large dollop Sour Cream
1 small can Diced green Chili's drained (if ya like spicy, I don't use these)
1 can/jar Enchilada Sauce
Optional Toppings: Sr Cream, Diced Tomato, Salsa, Guacamole

Directions:
Directions:
Boil Chicken breasts 20 minutes, microwave spinach and squeeze all excess water out. In large bowl mix together shredded chicken, spinach (I dont use all the spinach - probably about 3/4 of pkg), cream cheese, Fajita Seasoning, dollop sr cream, 3/4 c. cheese and the chili's. Spray 9 x 13 with cooking spray. Spread (about 1/2 c. ?) of mixture in a tortilla, roll up, place seam side down in pan. Continue til mixture gone. Cover tortillas with the rest of cheese and then pour enchilada sauce over. Bakes at 350 for about 30 minutes. Serve with optional toppings and mexican flavored rice.

Number Of Servings:
Number Of Servings:
about ten enchiladas

 

 

 

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