Monday, September 17, 2012

Fiesta Chicken & Spinach Enchiladas

As soon as I saw this recipe I knew I had to make it. Last week I made my first-ever batch of enchiladas, sans recipe. They were good, but I felt I could make some just a bit better. I didn't post the recipe because I was on the phone with my sister while I was making them.

Now that I've eaten these, I'm SO glad that I didn't post the other recipe. These enchiladas were so beyond amazing that I can't even believe I made those other enchiladas. Seriously. I'm not even an enchilada person, but wow.

I'd like to play around with these some more to substitute the cream of chicken soup for less processed ingredients. However, for a quick and easy meal, the canned soup is a big time-saver. I highly recommend these, and I anticipate I'll be making more meals from Picky Palate quite soon. Enjoy!

Fiesta Chicken & Spinach Enchiladas
Recipe adapted from Picky Palate
Serves 4-6, depending on portions

*1 tbsp olive oil
*1/2 large onion, finely diced
*1-2 fresh cloves garlic, minced
*5 oz baby spinach leaves, chopped
*2 boneless skinless chicken breasts, cooked and shredded (I used this easy method)
*3/4 tbsp ground cumin
*1 10 oz can Mild Rotel diced tomatoes with Green Chilies
*1 can cream of chicken soup
*3/4 cup red enchilada sauce
*1/2 cup nonfat Greek yogurt (or sour cream)
*1/4 cup skim milk
*corn tortillas (I used 12 - they were fairly small)
*1 cup shredded cheese (I used a Monterrey Jack and sharp cheddar combo)

*Preheat oven to 350 degrees F.

*Place oil into a large skillet or dutch oven over medium heat. Saute onion until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, cumin salt and pepper and diced tomatoes. Reduce heat to low and simmer.

*Place soup, enchilada sauce, Greek yogurt (or sour cream) and milk into a large saucepan over medium heat. Stir until warmed though.

*Ladle a small amount of sauce into the bottom of a baking dish, 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.

fresh out of the oven...look how cheesy!

Love the sauce

Filled with goodness!


  1. The instructions say mix sour cream but the ingredients don't mention sour cream??

    1. Hi, Kim! Thanks so much for pointing that out. You may use sour cream instead of Greek yogurt, if you prefer. I've adjusted the recipe to reflect that. I hope that helps, and thanks for reading!


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