Spinach Enchiladas

Spinach Enchiladas
Level
Easy
Prep
20 minutes
Cook
55 minutes
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!

The Secret Ingredient

Ingredients

  • 2 pounds boneless, skinless chicken breast halves
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 6 cups fresh spinach (8 ounces)
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup water
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup vegetable oil
  • 18 corn tortillas

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.