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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken and Spinach Enchilada Recipe

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This recipe for Chicken and Spinach Enchilada is from It's Always Thanksgiving Dinner, 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. frozen chopped spinach thawed
2 10 oz can green enchilada sauce
1 8 oz. package cream cheese
1 can cream chicken soup
1 cup (8 oz) sour cream
4 chicken breast cooked and shredded or chopped (using a roasted chicken is tastier and quicker)
10 flour tortillas
8 oz package Mexican four cheese blend
4 oz Monterey jack cheese
Directions:
Directions:
Drain spinach and pressing between paper towels. Set aside.
Microwave cream cheese in a microwave safe bowl at high 1 minute or until very soft. Add spinach, chicken, 1 can enchilada sauce and stir until blended.
Spoon chicken mixture down center of each tortilla. Roll up and place seam side down in a 13 x 9 baking dish that has been sprayed with Pam.
Mix 1 can of enchilada sauce, 1can cream of chicken soup, sour cream, and 4 oz. Monterey jack cheese and pour over enchiladas
Sprinkle with mixed Mexican cheese and bake 350 for 30 minutes or until bubbly. Let stand 5 minutes.

 

 

 

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