From our Heart to Yours

From our Heart to Yours
Bubba, Bubby, Bug & Lil Bro, Daddy with Baby Bro & Pixie, Sister, Sissy and Mama

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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