Spinach Chicken Enchiladas
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 (8 ounce) box frozen chopped spinach, thawed and drained
- 1/3 - 1/2 cup chopped onion
- 1/8 - 1/4 teaspoon tony chasers creole seasoning (use with caution, salty)
- 1/4 teaspoon ground cumin (to taste)
- 1/4 teaspoon garlic powder (to taste)
- 1/4 cup chicken broth or 1/4 cup water
- 8 ounces shredded monterey jack and cheddar cheese blend (Low Fat works fine)
- 1 (16 ounce) jar Mexican crema (Found in refrigerated section at Walmart between the Cottage Cheese and Cream Cheese)
- 8 -10 corn tortillas
- Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
- Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.
- In the meantime preheat oven to 425u0b0F.
- Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.
- When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
- In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
- Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425u0b0F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
- Serve topped with sliced jalapenos or your favorite salsa. Goes great with Spanish rice or refried beans.
- Enjoy!
chicken breasts, onion, creole seasoning, ground cumin, garlic, chicken broth, cheddar cheese blend, section, corn tortillas
Taken from www.food.com/recipe/spinach-chicken-enchiladas-174081 (may not work)