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Chicken, spinach enchiladas - casserole

Chicken Spinach Enchiladas
Makes a great casserole too


  • 1 Bag fresh spinach (washed & cleaned)

  • 1 Whole chicken

  • 1 Medium size onion

  • 1 Stick butter (or margarine)

  • 10 Flour tortillas (or corn)

  • 1 Can cream of mushroom soup (no water)

  • 1 8-ounces sour cream (low fat works as well)

  • 1 4-ounce can chopped green chilies

  • 1 pound Monterrey Jack Cheese (like it hotter; use Pepper Jack)


  1. Clean and boil spinach

  2. Boil and debone chicken. Chop into bite sized pieces

  3. Sautee onion in butter

  4. In a large bowl, mix spinach; cooked, chopped chicken; sauteed onion; soup; sour cream, and chilies.


For enchiladas:

Roll chicken mixture in tortilla. Place in large, lightly greased pan. Continue until all tortillas have been used. Top enchiladas with any remaining chicken mixture. Cover with grated cheese. Bake at 350 º for 25-30 minutes or until bubbly

For casserole:

Into a large, lightly greased casserole dish place a layer of tortillas that have been cut into quarters. Cover with half of the chicken mixture and half of the cheese. Repeat all three layers. Bake at 350 º for 25-30 minutes or until bubbly

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