From our Home to Yours

From our Home to Yours
Bubba, Bubby, Daddy with Lil Bro, Bug, Sissy, Sister, and Mama with Lil Sis

Wednesday, November 14, 2012

Chicken Spinch Enchilladas

This yummy dish came from 5dollardinners.  I really couldn't tell you how much this meal cost me, but it was less than $10!  I really couldn't ask for a better dish than this, it has all the food groups in it and the JClan LOVED it!  Of course if I want any leftovers next time I will be making at least 3 pans!

Chicken and Spinach Enchiladas

Yield – 2 9×13 pans, or 14 to 16 servings
Preparation Time – 20 minutes
Cooking Time – 30 to 40 minutes


  • 3 cups cooked, shredded chicken
  • 16 oz. container sour cream
  • 2 10 oz. boxes frozen spinach, cooked and well drained
  • 4 cups shredded pepper jack cheese, divided
  • 2 Tbsp minced onion
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • Salt and pepper
  • 3pks 20 soft taco size flour tortillas
  • 2 10 oz. cans green chile enchilada sauce


  • Preheat oven to 350. Lightly grease 2 9×13 glass baking sheets with EVOO.
  • Boil chicken in a pot until it is tender and ready to shred, set aside to let cool, when cool shred by hand.
  • Cook spinach, drain and set aside.
  • In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, 1 cup of the pepper jack cheese, minced onion and garlic, cumin and some salt and pepper.
  • Spoon the mixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I squished as many as I could in to get the most in 2 pans) Fill both pans.
  • Then pour 1 can of the green enchilada sauce over the top of 1 pan, and repeat with the other can for the other pan. Sprinkle the remaining 3 cups of pepper jack cheese over the 2 pans.
  • Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.

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