Photo: three green enchiladas in salsa verde, garnished with red onion on white plate

Spinach Enchiladas

Official MAGGI®
Spinach Enchiladas
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
55 min
Recipe Info - Serving Size
Servings
9 servings, 2 enchiladas per serving

Chicken and fresh spinach in enchiladas helps to make a delicious meal for your family. A great way to use up leftover chicken too!

Spinach Enchiladas offers a scrumptious way to enjoy a blend of tender chicken and fresh spinach, all wrapped up in tortillas. This recipe from Official MAGGI® is perfect for a family dinner or a cozy lunch.

The key to these delectable enchiladas lies in the use of MAGGI Granulated Chicken Flavor Bouillon, infusing each bite with a rich, savory taste. Furthermore, the use of NESTLÉ® CARNATION® Evaporated Milk adds a creamy texture, elevating the whole dish.

Perfect for occasions like Cinco de Mayo or Hispanic Heritage Day, these Spinach Enchiladas are not only a flavorful and satisfying meal but also easy to prepare. Whether you're an experienced cook or just starting out, this recipe's straightforward approach ensures you create a delightful dish every time. Enjoy these enchiladas as a main course that will please everyone at your table.

Ingredients

The Secret Ingredient

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(NET 12 fl oz (354 mL))
A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon

(NET WT 19 OZ (1.18 LB / 540 g))

Make It

Step 1

Boil chicken breasts for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks. Set aside.

Step 2

Melt butter in a large skillet. Add flour; mix to combine. Cook for 3 minutes.

Step 3

Add in spinach, evaporated milk, water and bouillon. Mix constantly for 13 minutes or until spinach has wilted and turns bright green.

Step 4

Place spinach mixture in blender; cover. Blend until creamy and smooth. Set aside.

Step 5

Heat oil in a small frying pan over medium heat. Using tongs, cook one tortilla at a time. Fry on both sides for about 30 to 40 seconds. You want the tortilla to be slightly hard but still pliable.

Step 6

Fill the center of each tortilla with 1/3 cup shredded chicken; roll up. Place in a casserole dish. Repeat with remaining tortillas and chicken.

Step 7

Pour spinach sauce over enchiladas.

Cook’s Tip:

Folding the tortilla in half helps reduce the amount of rolling.

Ingredients

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