Spinach Chicken Enchiladas

Spinach Chicken Enchiladas

"My husband is a pastor, so I fix meals for large groups often. This one is a favorite and a nice change from the usual beef enchiladas."
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Ingredients

1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. Coat a large skillet with nonstick cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees F for 30 minutes. Uncover and sprinkle with cheese; return to the oven for 15 minutes or until cheese is melted and bubbly. Garnish with parsley.

Footnotes

  • Diabetic Exchanges: One serving (prepared with skim milk and low-fat soup, sour cream and cheese) equals 3 lean meat, 1 vegetable, 1/2 fat; also, 295 calories, 496 mg sodium, 58 mg cholesterol, 22 gm carbohydrate, 29 gm protein, 11 gm fat.

Reviews

Read all reviews 48
  1. 60 Ratings

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Most helpful positive review

This is a very easy and delicious meal to make. I only made a few changes, which were that I added a large can of diced green chiles, and pepper jack cheese to give this recipe a little more fla...

Most helpful critical review

Nutmeg in Enchiladas is weird. It was really overpowering. If I ever make these again I will use chili powder or maybe cumin instead. I also boiled my chicken and used a mexican cheese blend....

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This is a very easy and delicious meal to make. I only made a few changes, which were that I added a large can of diced green chiles, and pepper jack cheese to give this recipe a little more fla...

What a great way to use that frozen spinach in the back of the freezer! Very tasty, very simple. I did add a few things because my family likes their enchiladas spicy: one small can of mild gree...

This was a good basic recipe, but needed some doctoring to make it a great recipe. Added black beans, green chiles and 4 oz lower fat cream cheese in the filling, used wheat tortillas, added oth...

I liked it!!!! Only used 1/2 of the spinach and will make sure it's spread out really good...some of it clumped and made it too spinachy. I added some shredded carrot and may add some brocolli a...

This recipe turned out very well for us. Even better the second day. We also added some green chilies and Pepper Jack cheese and it was just the right touch. I will probably leave out the nutmeg...

Nutmeg in Enchiladas is weird. It was really overpowering. If I ever make these again I will use chili powder or maybe cumin instead. I also boiled my chicken and used a mexican cheese blend....

My family loved this dish. I did make a few changes I did not add the nutmeg and I used fresh spinach. I also used a mexican blend chese because thats what I had on hand. Will be making this aga...

After cooking the meat and onions, I mixed with all the ingredients and ran it through the food processor. Added fresh cilantro, jalepenos, black olives, replaced the milk and soup with 1/2 cup ...

Turned out awesome, took others suggestion to use sour cream, less milk.Plus once I had started to prepare them I realized I did not have the spinach! So I chopped up brocolli and lightly steame...

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