Creamy Chicken and Spinach Enchiladas
Enchiladas Ready for the Oven in 15 Minutes and On Your Plate in 20 More
Creamy Chicken and Spinach Enchiladas. So I made this meal for the hubs when I went on a mini-vacay for a week – premade them, placed in tin serving bowls, and stuck them in the freezer so ALL HE HAD TO DO WAS WARM UP HIS DINNER !! Am I nice or what?
He liked them, said the cheese blends were really tasty, and to definitely save the recipe so we could have them again. So a thumbs up for this meal.
30 MINUTE MEAL – QUICK AND EASY
SIDE NOTE: If you want to make this into a quick 30-minute meal, have some cooked chicken on hand. I always buy a few rotisserie chickens from our store and then freeze them whole. They’re great for when you want a quick meal like stir fry, fajita’s, salads, and now this – CREAMY CHICKEN AND SPINACH ENCHILADA’S.
CREAMY CHICKEN AND SPINACH ENCHILADA RECIPE
CREAMY CHICKEN AND SPINACH ENCHILADAS
thank you WW Magazine for the recipe base
Makes 3 Servings (2 enchiladas each)
INGREDIENTS
4 oz. Cream Cheese, room temperature
4 tsp. Tabasco Sauce, green – add more if you want hot and spicy
2 Handfuls fresh Spinach, chopped
2 tbls Milk
3 c Shredded Cooked Chicken
1 c grated Monterey Jack Cheese
1/2 c grated Pepper Jack Cheese
3 tbls Cilantro, chopped if fresh
3 Scallions, chopped (reserve 1/2)
1/2 tsp Salt
6 (8″) Flour Tortillas
1/2 chopped Green Pepper – optional
1/2 c Black Beans – optional
DIRECTIONS
Pre-heat oven to 350° and coat a 2-1/2 qt. baking dish with cooking spray.
In a separate bowl stir together cream cheese and Tabasco sauce until smooth, then stir in spinach and mix well.
Take out 1/2 cup of spinach mixture and in a separate bowl mix it with the milk. Set aside.
Add to your first bowl the chicken, pepper jack cheese, 2 tbls cilantro, 1/2 of the scallions, and salt. Mix well.
In a nonstick skillet and over medium heat, add one tortilla and cook, turning until blistered – approx 1 minute per side. Work fast because this will go quickly. Take off the tortilla and spoon chicken mixture down the center and then roll up the tortilla. Repeat with the remaining 5 tortillas. Sprinkle with the Monterey Jack cheese and remaining scallions, and then the optional green pepper and black beans.
Bake uncovered for 20 minutes and serve with rice and beans. Simply delicious 🙂
