- 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
- 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.
- 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
- 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