Easy Chicken and Spinach Enchiladas
*Recipe originally from Southern Living Magazine (Dec 2006) but tweaked by me
In the pan:
On the plate:
1 (10 oz.) package frozen chopped spinach
1 (16 oz.) jar medium salsa
1 28-oz can red enchilada sauce
1 (8 oz.) package cream cheese
2 1/2 cups shredded roasted chicken
10 (7-8 inch) flour tortillas
1 cup shredded Mexican blend cheese
Toppings: shredded lettuce, guacamole, chopped red onion, and/or halved grape tomatoes
1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce. Pour a small amount into the bottom of a 9x13 baking dish and set the rest aside.
3. Microwave cream cheese in a large bowl on high one minute or until very soft. Add spinach, chicken, and remaining salsa. Stir until well blended.
4. Spoon a heaping 1/3 cupful chicken mixture down the center of each tortilla. Roll up tortillas and place, seam down, in the dish. Pour enchilada sauce mixture evenly over the top of rolled tortillas and sprinkle with all of the cheese.
5. Bake at 350 for 30 minutes or until bubbly. Let stand 5 minutes. Serve w/ desired toppings.
- 2 1/2 cups is probably about two large chicken breasts (or 3 small ones). I used the remaining half of a rotisserie chicken I bought earlier in the week and used to make Stuffed Pasta Shells (recipe below).
- I topped with shredded lettuce and served refried beans and guacamole with chips as side dishes. Some sour cream would also have been good.
- I used Old El Paso enchilada sauce (mild) and Ortega medium chunky salsa. I don't think it much matters since there's no way this recipe can be called "authentic". Get whatever your family likes, or whatever's on sale. (I had coupons.)
Quick & Easy is not just for the bedroom!
- Easy Chicken and Spinach Enchiladas