Creamy Chicken Enchiladas


I am having a hard time writing this opening. Today is election day here in the United States. I don’t think any one is certain of anything today. I know I am hopeful that whatever the outcome may be that we can slowly start to return to being a united country instead of a divided nation.

No matter what happens today people will be upset. I just want everyone to take a step back and know that there will be grief and fear. Be graceful and patient. Be kind and understanding. These are things we all should be to each other anyways.

If I have been slow reading your blogs and answering your notes on here please know that I do plan on going back and reading them. It has been a hard few weeks and I am trying to avoid social media to be a bit kinder to myself. Today I also need to stop reading the news.

Verdict: I love chicken enchiladas. They are such a great use of leftover chicken, a rotisserie chicken, or if you are like me a simple plan ahead meal. Remember when you cook chicken to add a few additional breasts for super busy nights when you want a quick meal. Pulling frozen cooked chicken breasts out in the morning for dinner in the evening is so easy.

I served these with a side of green beans and a side salad.

Creamy Chicken Enchiladas

  • Servings: 12-16 enchiladas
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 – 2 lbs chicken breast, cooked and chopped
  • 1 onion, diced
  • 2 teaspoons olive oil
  • 1 cup sour cream
  • 1/2 cup spinach, chopped tough stems removed
  • 1 large can enchilada sauce
  • 2-3 cups sharp cheddar cheese, shredded or a blend of 3 cups
  • 10-16 medium flour tortillas

Directions:

  1. Preheat oven to 350ºF. Spray a 13 x 9 casserole dish with non-stick spray.
  2. In a large pan over medium heat olive oil. add the onions and cook until translucent. Stir often.
  3. Combine spinach, chicken, and onions in the frying pan. Stir until combined and spinach starts to wilt. Remove pan from heat.
  4. Pour 1/2 cup of enchilada sauce over the chicken mixture – just enough to coat the chicken. Add sour cream to the pan stir until combined.
  5. Add the shredded cheese. Save about 1/2 – 1 cup for topping. The amount of cheese you add is up to you.
  6. Pour 1/4 -1/2 cup of enchilada sauce in a baking dish to coat the bottom of the dish. 
  7. Fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.
  8. Roll the tortilla and place in the baking dish seam side down. Repeat step #7 until the chicken mixture is gone.
  9. Pour enchilada sauce over the completed enchiladas and spread evenly over the top.
  10. Top with shredded cheese. Cover pan with foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking.
  11. Cook until sauce is bubbling, tortilla edges are slightly crisp, and the cheese has melted.

5 Comments Add yours

  1. On Tuesday, November 3, 2020, What’s for Dinner Moms? wrote:

    > koolaidmoms posted: ” I am having a hard time writing this opening. Today > is election day here in the United States. I don’t think any one is certain > of anything today. I know I am hopeful that whatever the outcome may be > that we can slowly start to return no being a unit” >

    Liked by 1 person

  2. Erika says:

    And another one I already printed!! YAY!

    Like

  3. I wish I could blame the pandemic for my addiction to Mexican food. 😜🍃🌶

    Liked by 1 person

    1. koolaidmoms says:

      I am eating more of it than ever. We have to make it though because each time we order take out we are so disappointed.

      Liked by 1 person

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