Spinach Chicken Enchiladas
My husband is a pastor, so I often prepare meals for large groups. This recipe is a favorite and a nice change from traditional beef enchiladas.
My husband is a pastor, so I often prepare meals for large groups. This recipe is a favorite and a nice change from traditional beef enchiladas.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup chopped onion
- 3/4 cup milk
- 1 teaspoon ground nutmeg
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 cup (8 ounces) sour cream
- minced fresh parsley
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 8 flour tortillas (8 inches)
- 1 package (10 ounces) frozen chopped spinach thawed and well drained
- 4 boneless skinless chicken breast halves cut into thin strips
- Carbohydrate 1.96280304211988 g
- Cholesterol 36.470000001902 mg
- Fat 1.57782873860316 g
- Fiber 0.221942185915075 g
- Protein 14.5196391833513 g
- Saturated Fat 0.687378424635352 g
- Serving Size 1 1 serving (89g)
- Sodium 48.4838389500849 mg
- Sugar 1.74086085620481 g
- Trans Fat 0.30335417555385 g
- Calories 83 calories
Step-by-step
- Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken juices run clear.
- Remove from the heat; stir in spinach.
- In a large bowl, combine the soup, milk, sour cream and seasonings.
- Stir 3/4 cup soup mixture into chicken mixture.
- Place filling down the center of each tortilla.
- Roll up and place, seam side down, in a 13-in. x 9-in. baking pan that has been sprayed with cooking spray.
- Pour the remaining soup mixture over enchiladas.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and sprinkle with cheese; bake 15 minutes longer or until cheese is melted and bubbly.
- Garnish with parsley.
My Go-To Recipe for Feeding a Crowd: Spinach Chicken Enchiladas
As a pastor's wife, my life revolves around community. Sundays are filled with sermons, fellowship, and of course, feeding the flock! I'm always on the lookout for recipes that are both delicious and easy to make in large quantities. That's where these Spinach Chicken Enchiladas come in. They're a crowd-pleaser, a welcome change from the usual beef enchiladas, and surprisingly simple to prepare, even when you're cooking for a dozen or more.
This recipe has become a staple in our home, and it's earned a permanent spot in my recipe box. The creamy mushroom soup base provides a rich and comforting flavor that everyone seems to love. The spinach adds a healthy touch, and the tender chicken ensures a satisfying meal. It's the perfect balance of comfort food and wholesome goodness. I've even adapted it over the years, sometimes using different cheeses or adding a touch of chili powder for a bit of a kick. But the core ingredients and method remain the same, because it just works. The beauty of this recipe lies in its versatility; it’s easily customizable to suit your preferences and dietary needs. You could easily swap out the mozzarella for another cheese, add different vegetables, or adjust the spices to your liking. It's incredibly forgiving!
Beyond the Church Hall: These enchiladas aren't just for large gatherings; they're fantastic for family dinners, potlucks, or even a cozy night in. The leftovers are just as delicious the next day, making them a perfect make-ahead meal. I often double the recipe, making a larger batch for the freezer. Having a ready-to-bake pan of enchiladas in the freezer is a lifesaver on busy weeknights or when unexpected guests arrive. It's the kind of recipe that always brings a sense of comfort and warmth, something I truly appreciate in the midst of my busy life.
Tips and Tricks for Success:
- Prep Ahead: You can prepare the chicken and spinach mixture a day ahead of time and store it in the refrigerator. This saves valuable time on the day of your event.
- Tortilla Choice: While flour tortillas are traditional, you can experiment with corn tortillas for a different flavor and texture. Just be sure to warm them slightly before filling to make them more pliable.
- Spice it Up: Feel free to add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling for a spicier kick.
- Cheese Variations: Experiment with different cheeses! Monterey Jack, cheddar, or even a blend of Mexican cheeses would be delicious.
- Serving Suggestions: Serve with a side of Mexican rice, refried beans, or a simple green salad to complete the meal. A dollop of sour cream or guacamole on top adds extra flavor.
This Spinach Chicken Enchilada recipe isn't just about the food; it's about the joy of sharing a meal with others, the comfort of a familiar taste, and the ease of preparing something delicious, even when life gets hectic. It's a recipe that has brought warmth and satisfaction to my family and community for years, and I hope it brings the same joy to your table.
More than just a meal, it's a moment of connection.
