Chicken and Spinach Enchiladas
A cheesy chicken and spinach mixtures is rolled in flour tortillas and baked in a creamy green chile sauce.
Servings: 8 servings
Calories: 823kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 6-8 cups fresh baby spinach
- 4 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 4 oz. can diced green chilies
- 1 cup sour cream
- 2 tablespoons lime juice
- 10-12 small flour or corn tortillas
- Fresh chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Place cooked, shredded chicken in a large bowl.
- In a large skillet, heat oil over medium heat. Saute onions and garlic until soft, 3-5 minutes. Add spinach and saute a few minutes more until wilted. Stir spinach mixture into chicken, along with 1/2 cup of the cheese.
- To the same skillet, melt the butter. Stir in the flour. Whisk in the chicken broth and bring to a simmer. Stir in the cumin and season with salt and pepper to taste.
- Cook until broth is thickened, then stir in the green chiles, sour cream and lime juice. Stir 1 cup of the sauce to the chicken and spinach mixture.
- Spread about 1/3 cup of the sauce in the bottom of the prepared pan. Divide the chicken mixture between the tortillas and roll up tightly. Place seam side down in the pan.
- Pour remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for about 20 minutes. Uncover and bake 10-15 minutes more, or until cheese is bubbly and enchiladas are golden brown. Garnish with fresh chopped cilantro, if desired.
Nutrition
Serving: 1g | Calories: 823kcal | Carbohydrates: 159g | Protein: 48g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 657mg | Fiber: 10g | Sugar: 4g