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 China look!? Everyone is so talented, go USA!
Ok, get out your maracas and sombreros, it’s time to make some finger licking good enchiladas. I can’t remember the last time I made a big dish of enchiladas, but after tonight, I think I’ll be making them more often. My husband’s comment was, “Now why can’t we have this at least once a week?!” My boys loved them too, no complaints tonight and they had no idea there was loads of healthy spinach inside. This recipe feeds at least 10 adults, so half it according to the size of your family. I know I’ll get some boo’s for the soup in the sauce, but I must say it’s quick, easy and makes a really tasty sauce! Hope you’ll all enjoy!
Fiesta Chicken and Spinach Enchiladas
Ingredients
For the Chicken Mixture:
- 2 tablespoons extra virgin olive oil
- 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
For the Sauce:
- 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
For Serving & Topping:
- corn tortillas
- 2 cups shredded Mexican blend cheese
Instructions
- 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.
- Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.
- Ladle a small amount of sauce into the bottom of a large 9x13 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.
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!!