Sue Sue’s Creamy Chicken and Spinach Enchiladas
Published Nov 07, 2019 Updated Nov 26, 2020
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Family gatherings are not just for visiting, but it’s also for filling your bellies with lots of yummy foods. Growing up, we had family gatherings constantly at my Grandmother Sue Sue’s house. Her Creamy Chicken and Spinach Enchiladas were always on the menu, especially at Thanksgiving. We would usually do the traditional Turkey, but we would also have dishes such as this to change it up a bit.
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Not only do I love to serve these randomly, but I also love having these Chicken and Spinach Enchiladas during holidays. The main reason, is to keep our family tradition alive and to keep my Grandmother Sue Sue’s spirit with us even though she is gone.
Food certainly has a special way of bringing people together and it is especially true for this recipe. My Sue Sue along with my mother Tina who we call Tina has been making this recipe for years and always brings a twinkle to my eye when I smell them cooking in the oven.
WHAT YOU WILL NEED
- Chicken breast
- Fresh or frozen spinach
- Salt
- Yellow onion
- Garlic clove
- Butter
- Cream of chicken soup (undiluted)
- Whole milk
- Green chiles
- Sour Cream
- Monterey Jack cheese
- Flour tortillas
To make these delicious Chicken and Spinach Enchiladas, I bought all of my fresh and organic ingredients from Walmart. I love shopping at Walmart because they have a variety of organic and fresh ingredients at great price. Not only do we like shopping for healthy ingredients, but we also like to stick to a budget. Walmart allows us to do just that.
My favorite way to shop for this specific recipe and our weekly groceries, is curled up on the couch with my laptop. I will scroll through pick out exactly what I need and order online to pick-up the next day. Walmart really does make it super easy and convenient for you to get everything you need.
Tips For Making the Perfect Chicken and Spinach Enchiladas
- The longer and slower the chicken breast cook at a low temperature the end result will be more of a shredded chicken. This makes for easier enchilada building.
- Don’t add too much of the chicken mixture to the tortilla. Makes rolling harder.
- In addition, these are great to make ahead of time. You can freeze then let set at room temperature before popping into the oven.
How can you freeze these Chicken and Spinach Enchiladas?
There isn’t just one right way to freeze these enchiladas. Always do what works for you. For me, I love freezing in a disposable aluminium pan because it makes the whole process easier. Below are all the different ways to store your chicken and spinach enchiladas in the freezer.
- DISPOSABLE ALUMINUM PANS
- GLASS, CERAMIC OR METAL BAKING PANS
- A GLASS OR CERAMIC BAKING PAN LINED WITH ALUMINUM FOIL
- WRAPPED TIGHTLY IN ALUMINUM FOIL
Where I come from, we cook the Southern Way, which means, everything we make is pretty darn tasty. Not only are these Chicken and Spinach Enchiladas are not only great during the holiday season, but they are awesome to make and freeze for quick meals during the month. In addition, if you sign up for a meal train for someone who has lost a loved one or someone who is expecting and baby, be sure take this meal.
This recipe is one that is sure to soothe the soul. In conclusion, the next time you are needing a dish to take to a party, family gathering or to give as a gift, be sure to give this recipe a try. I know it will be a big hit!
Although I love sharing my family traditions, I also love hearing from all of you! In addition to me sharing my family traditions, I want you to get involved this year by sharing your favorite traditional recipe. Simply post a picture and use the hashtag #walmartcommunitytable. Let’s come together and celebrate food and traditions!
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Sue Sue’s Creamy Chicken and Spinach Enchiladas
These Chicken and Spinach Enchiladas have been passed down from my Grandmother Sue Sue and has become a family tradition during the holiday season. This dish is comfort food at it’s best!
- Total Time: 40 minutes
- Yield: 8–10 people 1x
Ingredients
- 3 lbs. chicken breast
- 1 1/2 12 oz. bags fresh spinach (You can also use frozen)
- 1 teaspon salt
- 1 cup diced yellow onion
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 (10 ¾ oz.) can cream of mushroom or cream of chicken soup (undiluted)
- 3/4 cup whole milk
- 2–4 oz. cans diced green chiles (drained)
- 1–8 oz. container sour cream (or adjust amount to your needs)
- 1–8 oz. bag Monterey Jack cheese ( more or less to taste)
- 8 large flour tortillas
Instructions
- Heat 8-9 cups of water in a big pot, and bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. (Reserve 1/2 cup of broth.)
- In a separate pot bring bring approximately four cups of water to a high heat NOT BOILING. Add spinach. It will cook down quickly. Drain and place to the side.
- In a saucepan, on medium heat, sauté onions and garlic in the 1 tbsp butter. Place to the side.
- In a large mixing bowl combine soup, cooked spinach, onions, salt, garlic, milk, green chilies, sour cream, and shredded or chopped chicken. Mix together with a spoon until combined well (Reserve any remaining sauce for the top of the enchiladas.)
- Coat 2 (13 by 9-inch) baking dishes with cooking spray or olive oil.
- Place tortilla shell on a flat surface. Add a heaping spoonful of chicken mixture inside each tortilla then top with cheese, roll and place in a non-stick baking dish. After all enchiladas are placed in the dish, pour the rest of the chicken mixture across the top.
- Cover with aluminum foil and place in a 350 degree oven for 25 mins.
- At the 25 min mark, take off aluminum foil and top with additional cheese. Pop back into the oven uncovered long enough to melt the cheese, around 5 minutes.
- Garnish with cilantro, scallions, sour cream and chopped tomatoes if desired before serving. This dish also goes great with Spanish Rice.
- TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until completely cooked through.
Notes
- The longer and slower the chicken breast cook at a low temperature the end result will be more of a shredded chicken. This makes for easier enchilada building.
- Don’t add too much of the chicken mixture to the tortilla. Makes rolling harder.
- These are great to make ahead of time. You can freeze then let set at room temperature before popping into the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Dish
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 438
- Sugar: 2.3
- Sodium: 1116
- Fat: 13.1
- Carbohydrates: 31
- Protein: 46.2
- Cholesterol: 134
Keywords: Chicken and Spinach Enchiladas, Casseroles, Enchiladas, Mexican Recipes
SHOP MY POST:
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OH MY Goodness!! These enchiladas are AMAZING! So creamy and delicious and so easy to throw together. My family loved them so they will be on our table again for sure!
This makes me so happy! I am so so glad you loved them!!!
One more question do I reserve the sauce prior to adding the chicken? If so, how much do u recommend in reserving
I would say 1/2 cup or so.
Delicious!!!
★★★★★
Thank you! So glad you loved this recipe.
these were so full of flavor! Fan favorite at our house.
★★★★★
So happy to hear! Thank you
These were delicious! Thank your for sharing your family’s recipe.
★★★★★
Its my pleasure Kelli………thrilled that you loved them.