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
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
- 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!!
Made these the other week,they were super tasty! I actually had a good bit of the chicken filling leftover and found that it makes a really tasty burrito/taco… whatever you want to call it. I just put the filling into a flour tortilla with some cheese…. was super tasty like that as well.
Here’s a question on an old post: I made these enchiladas and they’re great – everyone loved them. Thanks for sharing the recipe. My question is about the corn tortillas. Another recipe I made called for frying the tortillas first in oil. Time consuming and adds too many extra fat calories. I was happy to see that your recipe didn’t call for this, but I found that after I rolled the tortillas and put them in the dish, they broke and the tops flipped up. The sauce and cheese totally disguised this, but was wondering if you had any tips. Tried passing them through a flame on my gas stove, but this didn’t change the outcome. Thanks, Lisa
I made these for dinner yesterday. My picky husband loved them. He especially enjoyed the sauce. Thanks for the recipe.
I’m making these tonight, can’t wait to try them!
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!
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.
Oh my gosh, those look to die for! I will have to try out this recipe!
Love the spinach enchiladas! Adding a little Italian element into it…I like it!
Yummy! I love all things enchilada! We’ve been watching the Olympics too…even the weird things like dressage (with the horses).
Satisfying my sweettooth,
Hope you’ll enjoy!!
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!!
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!
Bet the kids would like them!!
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!
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.
Wow, the enchiladas look fantastic! I am definitely going to add them to my list of things to make.
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!
You are so popular Jenny! I’m so jealous! The enchilada’s look so yummy! I’m sure my family would dive into those!!
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!
Hi jenny!!!!!! don’t worry for the language,I will start write english in my blog. will you read me?
I have totally been on an enchiladas kick lately. Can’t wait to try your recipe, they look so good!
Thanks for all the nice comments!
Kimberly and Brad,
Your comment seriously made my day. I appreciate you taking the time to tell me that cool story! What an honor. I think you told me once, but who’s your friend that I know again?
We are big Olymics fans too. I think the enchiladas look delicous! I have never made mine with soup but I may have to try after seeing your pictures. Nice job.
Hi Jenny, I’ve only posted a comment one time before. I’m a gilbert girl and you are in one of my friends ward…but just 1 1/2 weeks ago we moved to Utah for employment. So anyway…. I wanted you to know that I made these enchiladas last night and my family loved them…just like yours did. But what I thought you mind find interesting, is the two cute young guys I had working on the basement of this new home so we can move in all the way…. they loved them! Matt said, “kimberly, I am so serious when I say this…these enchiladas are better than my mom’s, better than my wife’s…ssshhhh.” I thought that was so awesome. I told him your story and that this was your recipe and offered to give him a copy to take home to his wife. He had the recipe safely tucked in his pocket as he left our house last night. So cute ands such a big hit here! I love looking at your blog and watching out for you on Food Network. You are such a cutie and we always root for the Gilbert girl!
Sorry, Jenny, I just commented while signed in as my husband! Sharing a computer has it’s problems! 🙂
It looks awesome Jenny and I love the spinach- great idea! Keep up the awesome recipes.
Yeah, I saw you on FFF, congrats! The enchiladas look great and I love sneaking spinach into anything.
How on Earth are you cooking these things in the hot summer heat?!
I always wince a little at putting soup in my recipes. I try to keep it at a minimum but sometimes it just works best and it DOES make them tasty.
Chicken soup? Use it all the time! These look great!
Jenny please tell me teleporting will be available in the next 45 seconds or so…if you still have some enchiladas left that is 😀
I was here yesterday then was distracted and didn’t get to leave a comment! This looks really delish and I would love to have some, but my Grumpy hubby would be not so happy with dinner that evening. I don’t know why I can’t seem to get him to enjoy mexican style food! sigh. Congrats on making the Friday Foodie on Leftover Queen!
These look good…I love enchiladas. I like how these look like they’re hiding in a bed of cilantro.
I won’t boo you for the soup. My parents make some Mexican casserole with soup in it, and it’s really good.
Those look really good all covered in cheese!
Your boys liked it huh? well I’m hoping mine will to. I’ve never made this before, it really looks good!