Chicken & Spinach Enchiladas amongst a creamy greenish chilies sauce are a bully make-ahead, freezer-friendly dish to feed a crowd!
This is i of those dishes that brings backs childhood memories. Well, actually, teenager memories.
During our high schoolhouse in addition to college days, our solid was i of the houses where my brother's in addition to my friends simply seemed to gather. Especially during our college breaks, Mom was never certain how many people she was going to accept around for dinner, in addition to in that place ever seemed to last i or 2 (or more) impromptu additions at the dinner table! I like these memories. I similar that our solid was that 'comfortable.'
And when it came to feeding all of us hungry teenagers, Mom got real smart.
Rather than stress most what she was going to feed everyone, she started preparing ahead. I bet she truly started preparing for Christmas pause waaaayyy earlier fifty-fifty Thanksgiving! She'd brand huge pans of lasagna, chicken casserole, in addition to a wild rice & shrimp casserole in addition to position them away inwards the freezer agency ahead of time.
And i of the other tricks she had upwards her sleeve?
These Chicken & Spinach Enchiladas. See, this Chicken & Spinach Enchiladas recipe tin last made ahead of time, is freezer-friendly, in addition to it makes a huge batch. What to a greater extent than could yous enquire for inwards preparing for a crowd??
To brand these creamy-delicious enchiladas, outset whip upwards a sour cream in addition to greenish chilies-based sauce ...
... in addition to a spinach & chicken filling (with some of the yummy sauce mixed on in).
Oh, in addition to did I cite these Chicken & Spinach Enchiladas are delicious? No?
Well, believe me, they are!
Ingredients
- 12 skinless chicken pectus halves (or yous tin utilization 2 whole cooked rotisserie chickens)
- 2 tsp. salt, divided
- 2 (10 oz.) packages chopped spinach, cooked & drained, reserving broth
- 1 T. butter, melted
- 1 c. diced onion
- 1 (10 3/4 oz.) can cream of chicken soup
- 3/4 c. milk
- 3 (8 oz.) cartons sour cream
- 3 (4 oz.) cans diced greenish chilies, drained
- 3 c. shredded Monterey Jack cheese, divided
- 16 flour tortillas (I utilization whole wheat instead. You may ask to a greater extent than than sixteen tortillas.)
- Place chicken inwards a large pot in addition to add together H2O to cover; add together 1 teaspoon of salt. Bring to a boil; cut estrus in addition to simmer until chicken is cooked through in addition to tender, most thirty minutes. Cool chicken slightly; withdraw chicken from the os in addition to dice.
- Cook spinach according to packet directions. Drain, reserving 1 loving cup of the spinach broth. Saute onion inwards the butter until tender. Stir inwards diced chicken in addition to spinach.
- In a separate bowl, combine cream of chicken soup, reserved spinach broth, milk, greenish chilies, sour cream, 1 teaspoon salt, in addition to 1 1/2 cups of the shredded Monterey Jack cheese. Mix well. Stir one-half of this soup mixture into the chicken mixture.
- Spoon chicken mixture evenly downwards the pump of each tortilla; gyre upwards in addition to house seam-side-down into 2 lightly greased 13x9" baking pans. Spoon remaining soup mixture over tortillas.
- Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle amongst remaining 1 1/2 cups shredded Monterey Jack cheese in addition to bake 5-10 minutes longer.
NOTE: These may last frozen earlier baking. When fix to use, thaw inwards the fridge in addition to bake every bit directed.
Enjoy!
Please relish these other delicious dishes from ...
Crustless Smoked Sausage & Spinach Quiche
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Affiliate links are included inwards this post. I have a modest total of compensation for anything purchased from these links,at Amazon.com
at no additional terms to you.