Ingredients
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16
-
8
-
10
-
4
-
1 1/4
-
-
2
-
-
-
-
-
-
-
-
Directions
Chicken and Spinach Enchiladas, These are excellent enchiladas Yes, there really is spinach in them! They are very rich and very filling, you will be stuffed My husband and I got them from my sister-in-law My husband raved about them and then told me there was spinach in them and wanted me to try them I told him he was crazy Well I tried them and they are so good, and I don’t even like spinach and he doesn’t either You have to try these!!! You will love them!, Made my own enchilada sauce, used whole milk yogurt instead of sour cream, light cream cheese, rotisserie chicken and fresh wilted spinach I had both whole wheat and white flour tortillas so used both The dish was very good, and I’ll make it again I think I’ll add diced green chiles Oh, and I added a bit of pumpkin pie spice – it enhances Mexican flavors Thanks for a great recipe , Really yummy enchiladas To make this less rich I halved the sour cream and cream cheese, and it was still delicious that way used fresh spinach that I wilted, corn tortillas and green enchilada sauce Can’t go wrong with that combination!
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Steps
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1
Done
|
Boil Chicken or Bake in Oven Until Fully Cooked. Then Shred. |
|
2
Done
|
Drain Spinach and Use Paper Towels to Towel Dry. |
|
3
Done
|
Mix Sour Cream, Cream Cheese, Taco Seasoning, Spinach and Chicken. |
|
4
Done
|
Lay Tortillas Flat and Fill With Mixture. Fold and Roll. Put All Enchiladas in 9 X 13 Pan. Cover With Enchilada Sauce. |
|
5
Done
|
Bake at 350 For 20-30 Minutes. Pull Out of Oven, Top With Cheese. Put Pan Back in Oven Until Cheese Is Melted. |
|
6
Done
|
Enjoy! ** Remember These Are Very Filling! |
