Fiesta Chicken and Spinach Enchiladas
- 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
- 8 oz sour cream
- 1/2 Cup milk
- Pinch of salt
- Corn Tortillas
- 2 Cups shredded Mexican blend cheese
- Produce
- Baby spinach, leaves (1 10 oz bag)
- Cumin, ground (1 1/2 Tablespoons)
- Garlic (3 fresh cloves)
- Jalapeno (1)
- Onion, large (1)
- Rotel diced tomatoes with green chilies, Mild (1 10 oz can)
- Meat
- Chicken breasts, boneless skinless cooked and shredded (4)
- Condiments
- Enchilada sauce, red (1 Cup)
- Cooking & Baking
- Garlic salt (1/4 teaspoon)
- Olive oil, extra virgin (2 Tablespoons)
- Pepper (1/2 teaspoon)
- Salt (1 teaspoon)
- Salt (1 Pinch)
- Bread & Baked Goods
- Corn tortillas (1)
- Dairy
- Mexican blend cheese (2 Cups)
- Milk (1/2 Cup)
- Sour cream (8 oz)
- Other
- 1 lb (Lg family size can) cream of chicken soup
Preparation
Read recipe preparation on picky-palate.com
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Published August 11, 2008 (4 years ago).
4 people saved this recipe.
