Monday, October 24, 2011

Spinach Chicken Enchiladas

These Spinach Chicken Enchiladas are sooo YUMMY!!!
I bet your asking yourself "Spinach in Enchiladas?" but trust me, they are totally worth trying!!

So here is what you'll need:

2-4 boneless chicken breasts
1/4 cup chopped onion
1 tsp garlic, minced
1 package(10 ounce) frozen spinach,thawed and well drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
3/4 cup chicken broth
seasonings
2(or more) cups shredded cheese
8 flour tortillas
fresh parsley


Start off by boiling your chicken in water.
 I prefer to add my choice of seasoning(salt, pepper, cumin, cayenne pepper, onion and garlic powder) and make my own broth. 
Another option would be to cook the chicken in oil over medium heat until the chicken is no longer pink.
Once the chicken is cooked you can start shredding it!
Then chop your onion.
Put it in a large bowl and add some:
I forgot to add it into the main picture! Sorry!
Next you can add the can of soup, sour cream and chicken broth.
Be sure to mix it up well and then add the spinach! 
Since i had extra parsley(and i LOVE it) i went ahead and add a 1/2 cup along with the spinach.

Here's what your sauce should look like now!
Now place some chicken on a tortilla.
Then spoon some sauce over it.
Next you can add some cheese!
Then you will want to roll your tortilla and place in a greased pan.
Once your pan is full you will then spoon the remaining sauce over the top!
Be sure to place a layer of tin foil over the top and then place the pan in a preheated 375* oven for 30-40mins. 
Once your enchiladas are heated through you can pull them out and add a layer of cheese over the top! Then place the uncovered pan back in the over until the cheese is melted. 
 Yum!
Be sure to sprinkle some Parsley over the top and enjoy with some Sour Cream!
 I really hope you enjoy these! They are a now favorite here!!

Till Next Time,
Kate

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