Spinach Chicken Enchiladas


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups cooked chopped chicken
  • 1 (10 ounce) jar four cheese alfredo sauce
  • 1 (.5 ounce) envelope taco seasoning mix
  • 2 cups frozen cut leaf spinach, thawed and well drained
  • 8 (8 inch) flour tortillas
  • 1 cup green taco sauce
  • 1/2 cup light cream or evaporated milk
  • 1-1/2 cups shredded Pepper Jack cheese


In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, alfredo sauce, taco seasoning mix, and spinach. Mix well.Divide chicken mixture among tortillas and roll up.

In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. Cover with foil and chill in refrigerator for 8-24 hours.

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 45-55 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. Serves 4

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