Spinach and Chicken Layered Enchiladas

by Erin, The $5 Dinner Mom on April 11, 2012

I.

Can’t.

Get.

Enough.

Enchiladas.

I’m not sure what is happening around here, but I can’t seem to keep myself away from enchiladas. I feel like I’m making them 3-4 times a month…which is a high frequency for me! I generally keep our dinner menu varied with all the recipe testing and experimenting I do for the blog and for cookbooks. So this is a highly unusual cooking pattern for me :)

This is the EXACT same recipe as the Chicken and Spinach Enchiladas, just put into the pan in a different way. Layered style.

Oh, and I used a different cheese up top. Because that’s what I had on hand. The wonderful thing about enchiladas is you can use quite a few different shredded cheese varietes, depending on the taste you’re going for. These could work with pepper jack, monterrey jack, mexican blend, queso quesadilla and even cheddar. Take your pick!

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Spinach and Chicken Layered Enchiladas

Yield – 1 9×13 pan, 6 to 8 servings

Preparation Time – 20 minutes

Cooking Time – 30 to 40 minutes

Ingredients

  • 2 cups cooked, shredded chicken
  • 8 oz. container sour cream
  • 10 oz. boxes frozen spinach, cooked and well drained
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • Salt and pepper
  • 10 soft taco size flour tortillas
  • 10 oz. cans green chile enchilada sauce
  • 2 cups shredded Mexican blend cheese

 

Directions

  • Preheat oven to 350. Lightly grease 1 9×13 glass baking dish with non-stick cooking spray.
  • In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, minced onion and garlic, cumin and some salt and pepper.
  • Lay 2 or 3 tortillas along the bottom of the pan. (I tore one in half to cover the ‘gaps’.) Spoon half of the mixture over the tortillas and spread it thin. Add 2-3 more torillas over the chicken mixture and then spoon the rest of the chicken mixture over that layer .Top with 2-3 more tortillas.
  • Then pour the green enchilada sauce over the top, Sprinkle the Mexican blend cheese over top.
  • Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.

{ 5 comments… read them below or add one }

heather April 11, 2012 at 10:24 pm

Can this be turned into a freezer recipe?

Reply

Mary April 12, 2012 at 6:59 am

Confusing recipe — how many boxes of spinach? How many cans of enchilada sauce?

Reply

Gay April 12, 2012 at 11:18 am

Please let fill us in on the details… how many boxes of spinach and how many 10 oz cans of enchilada sauce?

Reply

Melanie Gao April 13, 2012 at 8:23 am

I made this with 2 boxes of spinach and two cans of enchilada sauce and it was great! I’m definitely putting this on my list of family favorites.

Reply

Erin July 25, 2013 at 6:51 pm

Here’s a thought for anyone like me who gets home from the grocery store then realizes they don’t have quite enough enchilada sauce or just wants them extra creamy. Pour a little heavy cream or milk over the top along with the enchilada sauce – enough so it runs down the sides. It turns into a creamy cheesy enchilada sauce substance in the oven. I also added a little cheese and a little milk to the chicken mixture to make it creamier. Turned out great. For the record, I used 1 box spinach and 1 can enchilada sauce.

Reply

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