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.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken juices run clear. Remove from the heat; stir in spinach. , In a large bowl, combine the soup, milk, sour cream and seasonings. Stir 3/4 cup soup mixture into chicken mixture. Place filling down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan that has been sprayed with cooking spray. Pour the remaining soup mixture over enchiladas. , Cover and bake at 350° for 30 minutes. Uncover and sprinkle with cheese; bake 15 minutes longer or until cheese is melted and bubbly. Garnish with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (0 saturated fat), Cholesterol 58mg cholesterol, Sodium 496mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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Jr Official
[email protected]These enchiladas are delicious and easy to make. I will definitely be making them again.
Christine Amanda
[email protected]I've made these enchiladas several times and they're always a hit. I love the combination of flavors and textures.
Md Taijul Islam
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. My kids love the spinach and cheese filling.
Waleed Bhai
[email protected]I love that these enchiladas can be made ahead of time. I often make them on the weekend and then reheat them during the week.
Sajid Anjum
[email protected]These enchiladas are perfect for a weeknight meal. They're easy to make and they're always a hit with my family.
Ilham Ilhamkhan
[email protected]I'm not a big fan of spinach, but I loved these enchiladas. The spinach added a nice flavor and texture.
Holly Muston
[email protected]These enchiladas are a great way to use up leftover chicken. I always have leftover chicken after I roast a whole chicken and these enchiladas are a great way to use it up.
Abdullah yaseen2021
[email protected]I made these enchiladas in a slow cooker and they were perfect. I just threw everything in the slow cooker in the morning and dinner was ready when I got home from work.
Tamar Khatchadour
[email protected]I'm a vegetarian, so I used tofu instead of chicken in these enchiladas. They were still delicious!
Jayleen Marin
[email protected]I made a few substitutions to the recipe and my enchiladas turned out great! I used ground turkey instead of chicken and added some black beans.
Amy Hays
[email protected]These enchiladas were a waste of time and money. I won't be making them again.
Gullow Jan
[email protected]I followed the recipe exactly, but my enchiladas turned out dry and overcooked. I'm not sure what went wrong.
Adeeb 1937
[email protected]These enchiladas were bland and flavorless. I wouldn't recommend them.
sway fire453
[email protected]I thought these enchiladas were just okay. They weren't bad, but they didn't wow me either.
bernard nicholas
[email protected]These enchiladas were a bit too spicy for my taste, but they were still very good.
Aden mohamed Jamal
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone raved about them.
Mildred Nantongo
[email protected]These enchiladas were easy to make and tasted great. I would definitely recommend them.
Elizabeth Jackson
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. They're easy to make and so flavorful.
Dilip silwal
[email protected]Wow! These enchiladas were a hit with my family. Everyone loved them.
Syed muhammad Salman
[email protected]Absolutely delicious! The combination of spinach, chicken, and cheese was perfect. I will definitely be making this again!