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Spinach Enchiladas

Scott's picture
Here's a great recipe for an easy weeknight supper or a make-ahead meal.
Ingredients
  Frozen spinach 1 Pound, chopped
  Canned green chilies 8 Ounce, roasted, chopped
  Canned cream of chicken soup 15 Ounce
  Cream cheese 8 Ounce
  Milk 1⁄2 Cup (8 tbs)
  Tortilla 10
  Monetary-jack cheese 1 1⁄2 Cup (24 tbs), grated
  Green onion 1 1⁄2 Cup (24 tbs), coarsely chopped
Directions

GETTING READY
1. Pre-heat the oven to 350F.

MAKING
2. In a skillet, add spinach, green chili, cream of chicken soup and cream cheese, cook on medium high heat, until the cheese melts and spinach is incorporated.
3. Add milk, cook for few minutes, stirring constantly.
4. Spread half cup of the prepared sauce at the bottom of the baking dish.
5. In the middle of tortilla, place monetary jack cheese and spring onions in the middle, roll the tortilla. Repeat the process for all tortillas.
6. Arrange the wraps in the baking dish and pour the prepared sauce onto it.
7. Bake at 350F for 20 to 25 minutes.

SERVING
8. Serve hot with your choice of beverage.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Ingredient: 
Spinach
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
3
Want a really easy and delicious make ahead meal? Try making this Creamy Spinach Enchiladas with Chef Scott who's recipe is one of the best for he has tried to replicate the most delicious Spinach Enchiladas he had ever had. This is probably the easiest of all recipes from Chef Scott. Just a few stirs in the pan are enough to make a creamy spinach sauce and most of the time would go for rolling the tortilla wrap which is almost a child's play.

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