Chicken Spinach Enchiladas Recipe

  • 4 chicken breasts, boneless, skinless
  • 1 cup onion, chopped
  • 1 package queso cheese
  • 2 tablespoons sour cream
  • 1 cup cooked spinach
  • 1 cup tomatoes, chopped
  • 8 tortillas
  • 1 can red enchilada sauce
  • 1 cup Monterey Jack cheese - shredded
  • 1 cup green onion, chopped
Container: 9- x 13-inch baking dish
35 mins
  • Preheat the oven to 325ºF.
  • Cut up the chicken into bite-size pieces; then in a skillet, cook the chicken with the chopped onions until done.
  • In a medium sauce pan, melt the queso cheese and sour cream together. When the cheese is melted and the sauce thickens, add the chicken and onion mixture; then stir in the spinach and tomatoes and heat thoroughly.
  • Spoon a portion (several tablespoons) of the mixture onto each tortilla; then roll up the tortillas and place in the baking dish.
  • Pour the enchilada sauce over the rolled tortillas and sprinkle with the Monterey Jack cheese and the chopped green onion.
  • Bake for 25 - 35 minutes until hot and bubbly.
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