Creamy Chicken Enchiladas
Head to the Southwest tonight with these incredible Creamy Chicken Enchiladas! Cheesy and delicious, they are so easy that they just might be making a weekly appearance on your dinner table!
Ingredients
- 2 Cups Shredded Chicken
- 4 Cups Fresh Spinach
- 1 Clove Garlic, Sliced
- 1 Tbsp Olive Oil
- 16 oz. Sour Cream
- 1/2 Cup Milk
- 1 4 oz. Can Diced Green Chiles Drained
- 2 Thinly Sliced Green Onions
- 1 1/2 tsp Ground Cumin
- 1 tsp Salt
- 2 Cups Shredded Mozzarella
- 8-9 Taco Sized Flour Tortillas
- Diced Cilantro and Green Onion For Garnish, Optional
Instructions
- In a large skillet, heat the olive oil and add the sliced garlic. Cook until fragrant, then remove the garlic with a slotted spoon and discard. Add the spinach to the oil with a pinch of salt and cook until just wilted. Remove the spinach to a strainer and allow to drain.
- In a medium mixing bowl, whisk together the sour cream, milk, green onions, green chiles, a handful of shredded cheese, and the cumin and salt.
- In a separate, larger bowl, combine the chicken, drained spinach, and about half of the sauce.
- Spray the bottom of a 9x13 glass baking dish with non-stick cooking spray, and spread about a tablespoon of the sauce mixure in the bottom.
- Fill each tortilla with about 2 tablespoons of the chicken mixture, and place in the glass baking dish seam side down.
- Spread the sauce over the top of the rolled tortillas, then top that with the rest of the shredded cheese.
- Bake at 350 degrees for about 30 minutes, until the cheese is melted and bubbly. Top with sliced green onion and cilantro to serve if desired.