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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken and Spinach Enchiladas Recipe

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This recipe for Chicken and Spinach Enchiladas is from At The Roylance's Table, 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:  
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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