Thursday, August 13, 2009

Fiesta Chicken and Spinach Enchiladas

Can you tell we like Mexican in our house?

I have made this recipe before and I really really like it. The sauce is similar to the creamy red sauce you will find at Juanitos in Red Bank. While it isn't exact its kind of like it, enough so that it keeps my cravings happy.

Fiesta Chicken and Spinach Enchiladas

Borrowed from Picky Palate
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
1 lb (Lg family size can) cream of chicken soup
1 Cup red enchilada sauce--I used the entire 10 ozs can
8 oz sour cream--I used light
1/2 Cup milk
Pinch of salt
Corn Tortillas--I use flour because I prefer them for enchiladas
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 jalapeno 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 9×13 inch baking dish (or BIGGER if you have one--I used my giant lasagna pan), 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

I always forget to use buy full fat cheese to sprinkle on top
does look very cheesy--but it is yummy


I made this for the 3rd time and I really enjoy it. My Chief Taste Tester thinks its too cheesy but the sauce and the cheese are the same color so it gives the appearance of more cheese then there is. I love the spinach for the fact you don't taste it and who couldn't use more spinach in their diet. The Rotel gives it a nice kick as well, but you could use regular diced tomatoes if you were scared of the spice. This makes a ton of food so make sure you have a large group to feed or prepare for leftovers

1 comment:

  1. This recipe initially scared me.. having to boil chicken and then make a filling for the enchiladas was a bit intimidating but was well worth it!
    My husband loved the sauce (I did too) and adding spinach makes the meal complete! I did 1/2 of the recipe but the whole amount of the sauce - it was a good decision since we both loved the sauce.
    I also agree the picture is deceiving since the cheese and the sauce are the same colors... We were not overwhelmed by the cheese!

    Definitely will be a keeper