"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken and Spinach Enchiladas Recipe

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

Contributor:  
Contributor:  
Heather Schneider
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound chicken, cooked and chopped
1 package (8 ounces) cream cheese
1 can (4.5 ounces) chopped green chiles
18 corn tortillas
2 cans (10 ounces each) green chile enchilada sauce
10 oz. frozen spinach, thawed and drained
1 1/2 cups shredded Monterey Jack cheese, divided

Directions:
Directions:
Heat oven to 400F.

In saucepan, heat cream cheese and chiles until melted. Stir in 1/2 a can of green sauce, and 1/2 cup jack cheese. Stir in spinach.

Place 6 tortillas on the bottom of a 13x9 baking dish. Spoon 1/2 of the cheese/spinach mixture. Sprinkle 1/2 the chicken. Repeat layer- tortillas, cheese, chicken. End with a layer or tortillas. Pour the remaining sauce over the tortillas. Top with shredded cheese.

Bake for 30 minutes, or until bubbly.

Personal Notes:
Personal Notes:
I use Old El Paso sauce.

Can be topped sour cream, guacamole, or salsa. I
serve it with tortilla chips and shredded lettuce with tomatoes.

 

 

 

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