Tre's Ez Spinach & Chicken Enchiladas |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is a favorite of mine! Ingredients:
12 fajita-size flour tortillas |
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup |
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup |
2 ounces jalapenos, diced (optional) |
1/3 cup chicken broth |
1/2 medium onion, minced |
1 garlic clove, minced |
3 cups spinach, fresh leaves |
1/4 cup fresh cilantro, chopped (a little less than) |
1 dash salt |
1 dash pepper |
6 chicken breasts, shredded (preboiled) |
1 cup monterey jack pepper cheese, shredded |
Directions:
1. Blend all sauce ingredients together in a blender.
2. For the filling, mix chicken, cheese and 1 reserved cup of sauce.
3. Coat the bottom of a 9x13 pan with some of the sauce.
4. Fill flour tortillas with the chicken mixture, roll and line up in your pan.
5. Cover with remaining sauce and extra jack cheese.
6. Bake at 375 degrees for approximately
7. 20 minutes or until sauce is bubbly and cheese is melted.
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