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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Chicken & Spinach Enchiladas Recipe

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This recipe for Chicken & Spinach Enchiladas is from The Master's School Cookbook, 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 package HEB seasoned shredded chicken*
1 can green chile enchilada sauce
2 c. shredded cheese (we use Mexican blend)
2-3 oz baby spinach, chopped
10-12 flour tortillas (recommend HEB fresh tortillas)
Directions:
Directions:
Preheat oven to 350º. Combine shredded chicken, chopped spinach, 1 cup cheese and half can of enchilada sauce in a mixing bowl. Spoon mixture into each tortilla, roll tortilla, and place in 13x9 backing dish. You should be able to fill 10-12 enchiladas, depending on how much mixture is in each. Pour remaining enchilada sauce over the enchiladas and sprinkle remaining cheese over the top. Bake for 20 minutes.

Serving suggestions: Favorite rice and beans as well as fresh pico and avocado.

*For less processed option, make seasoned chicken by placing 12-16 oz chicken breast in crock pot with 1 can enchilada sauce. Cook on low for 6 hours. Remove chicken from crock pot, shred, and combine with spinach and cheese. Make enchiladas as above, using the juice from the crock pot to pour over the enchiladas.
Personal Notes:
Personal Notes:
It's the only meal other than steak that everyone will eat AND I get them all to eat spinach!

Acts 2:46-47New American Standard Bible (NASB)

"Day by day continuing with one mind in the temple, and breaking bread [a]from house to house, they were taking their [b]meals together with gladness and [c]sincerity of heart, praising God and having favor with all the people."

 

 

 

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