Uncategorized | Tags: chicken, mexican
Everyone been watching the Olympics? I am loving the diving and gymnastics, well actually all of it. Isn’t it crazy how young the gymnastic girls from
Fiesta Chicken and Spinach Enchiladas
1 large onion, finely diced
1 jalapeno, minced
3 fresh cloves garlic, minced
10 oz bag baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 1/2 Tablespoons ground cumin
1 10 oz can Mild Rotel diced tomatoes with Green Chilies
1 lb (Lg family size can) cream of chicken soup
1 Cup red enchilada sauce
8 oz sour cream
1/2 Cup milk
Pinch of salt
Corn Tortillas
2 Cups shredded Mexican blend cheese
1. Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalaepeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.
2. Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.
3. Ladle a small amount of sauce into the bottom of a large 9×13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.
10-12 servings
Thank you Simplemom.net and Work it, Mom for featuring my spaghetti cups on your great websites! Thanks for everyone’s nice comments on that post, I read them all. Thank you also to Jenn from the Leftover Queen for putting me on her Finest Foodies Friday list. Be sure to join the Foodie Blogroll if you haven’t yet!!
Any idea how many ounces the can of chicken soup was? I’d like to use reduced fat cream of chicken and I doubt that comes in a big can. Or do you know how many regular cans this would be? It looks delicious. Thanks!
You are so popular Jenny! I’m so jealous! The enchilada’s look so yummy! I’m sure my family would dive into those!!
Jenny,I just know you’re going to be the next Food Network star!! I happen to turn it on the other day and I said, Hay, thats Jenny I know her!! You have a great TV presence, very composed and comfortable with the camera. One look at all these comments, and I know these enchiladas are a hit!
Wow, the enchiladas look fantastic! I am definitely going to add them to my list of things to make.
I made these enchiladas for dinner tonight and everyone loved them. I don’t even like spinach but likes been said you can’t even taste it. The only changes I made was leaving out the jalapeno pepper and I also used the whole can of enchilada sauce which ended up being 2 1/4 cups just because I knew I wouldn’t have anything else to use it in for awhile and I didn’t want it to go to waste. This was probably the best mexican recipe I’ve made ever and I will definitely be making them again.
Satisfying my sweettooth,
Hope you’ll enjoy!!
Michela,
Of course I’d read your blog, let me know when I can read some in English, otherwise I’ll still drool over your pictures!!
Hi Crabbymom
I’d say it’s between 3-4 small cans of soup. You might have some left over, but it’d be no big deal. Enjoy!
Hi Steph,
Bet the kids would like them!!
Hi Marie,
You saw the show?!! That was such a shock to see. I had no idea my chicken wasn’t cooked through until I watched the show 6 months later. Crazy. I had fun anyway. I’d have to do some major culinary school before I’d give FNS a shot!!
Hope you enjoy Kenzie!
Thanks for the comment Christina! I am so glad to hear they were a hit with your family! I probably would have added more enchilada sauce too, but mine was “medium” and my husband would have had a fit. He can’t handle anything spicy! Thanks for such a great compliment!
Yummy! I love all things enchilada! We’ve been watching the Olympics too…even the weird things like dressage (with the horses).
Love the spinach enchiladas! Adding a little Italian element into it…I like it!
Oh my gosh, those look to die for! I will have to try out this recipe!
One thing I love when making enchiladas is to use one of those roasted chickens from the grocery store, as it has a nice flavor.
These were Delish! I made them into 2 pans since it is just us and our 2 kids. I have made enchiladas over the years, decided to try yours and I’m throwing away the other recipe. Definitely a keeper. Anyways if you read this comment before tonight I froze the other pan and was wondering if you knew if I should cook it from frozen or let them defrost and then stick it in the oven. Thanks again!
I’m making these tonight, can’t wait to try them!
I made these for dinner yesterday. My picky husband loved them. He especially enjoyed the sauce. Thanks for the recipe.