Chicken and Spinach, How Can You Go Wrong?

Chicken Spinach Enchiladas are a favorite of mine. I love both major ingredients! I also would prefer to eat at home, not out. But I want the convenience of fairly quick preparation.

I buy already roasted chicken. Most groceries sell them, as well as the warehouse clubs. Pull the chicken while it is still warm wearing gloves. It comes off the bone easier. (I also always have a box of exam gloves in the kitchen for messy jobs or hot peppers.)

Grate your cheese from a block, the grated you buy in the store has cornstarch added to keep it from clumping. It doesn’t take a lot of time on a box grater or in a food processor and all you’ll have is cheese.

To make this recipe even easier, there is no cooking of the sauce. Got to love that! Serve with a side of refried beans, rice and a small salad, or not.

P.S. The leftovers are really tasty too!

Print Pin

5 from 1 vote

Chicken Spinach Enchiladas

Ingredients

• 1/2 Roasted Chicken, meat shredded about 2 cups
• 12 oz Monterey Jack cheese, shredded
• 2 tsp oil
• 1 Onion, chopped
• 1/2 tsp Kosher Salt
• 2 cloves Garlic, minced
• 12-16 oz Fresh baby spinach Use the prewashed bagged
• 1 jar (15.7 oz) Roasted Salsa Verde Herdez is the brand I use
• 1 cup Sour Cream
• 12 Corn Tortillas

Instructions

• Preheat oven to 350 dgrees.
• Combine the salsa verde and sour cream in a bowl, use a whisk to make a smooth sauce.  Put in refrigerator until ready to use.
• Shred chicken and cheese, set aside.

  Sprinkle salt on top of garlic cloves and mince.  Chop Onion.
• Heat large skillet over medium high heat, when hot add oil, onions and garlic saute until onions are soft, be careful not to burn the garlic.  Add spinach by the handful, as it wilts continue to add the rest of the spinach.  It will wilt pretty quickly.  Remove from heat and cool a little bit.
  
• In a large bowl combine the chicken and spinach mixture, add cheese, keeping back a little to top the enchiladas.  Add a ladle of the sauce and combine.
• Spray the bottom of your baking dish with non-stick spay.  Put a ladle or 2 of sauce in the bottom of the dish.
• To roll the enchiladas, dip the tortilla into the sauce, add the filling and roll.  Put in backing dish, seam side down.  Top with remaining  sauce and cheese.  Bake at 350 degrees for 20-25 minutes until cheese is melted and sauce is bubbling.