One of Ryan and my favorite finds since getting married and moving to a new part of the city, is a little hole-in-the-wall Mexican restaurant near our house. An old friend introduced us to it (or we would probably have never known it existed), and since then, it has become a favorite. It’s very authentic, has prompt service and basically is our “happy place” for last minute dates.
We can be creatures of habit in certain areas, so whenever we go, we have our “usuals:” Ryan eats steak fajitas and I have the chicken enchiladas.
Now, I’ve loved Mexican food for as long as I can remember – the veggies, the spices – so we have tried our hand at a variety of south-of-the-border fares at home. You can’t eat out every night, right? So, we make homemade salsas, a variety of fajitas and tacos, and prepare taco dips. But, there is one thing we have never tackled. My favorite; chicken enchiladas. So, when I stumbled across this recipe for Spinach Chicken Enchilada Casserole, I knew it was time to change that.
Turns out, the recipe is really simple, it makes a pretty big quantity (great leftovers for lunch tomorrow!) and it was a hit with my fajita-loving husband. We are definitely going to make these again.
First, prep your ingredients. Get everything out and ready. Chop up the onion into small pieces, and slice the chicken into strips. When all of your ingredients are prepared, preheat your oven to 350° F.
Melt the butter in a 10-inch skillet. When it’s sizzling, add the onion and chicken strips.
Cook the chicken over medium heat, flipping the chicken occasionally until it’s no longer pink. The chicken should have some nice browned edges.
As your chicken is cooking, mix together the creamy ingredients (sour cream, milk, condensed cream of mushroom soup) and the spinach, garlic powder and onion powder in a medium-sized bowl. When everything is thoroughly combined, spread one cup of the spinach sauce into the bottom of a greased baking dish.
Now it’s time to get the individual servings ready. Grab your tortillas. If they have been in the fridge, microwave them for thirty seconds or so in order to make them more flexible (and less likely to tear). I folded all eight of my tortillas and lined them up on a baking sheet to keep them contained. Then, just work your way down the assembly line distributing the chicken and onion evenly into each tortilla. Then, top them all with mozzarella and then American cheese.
Roll each tortilla, then place each seam-side down in the baking dish.
Spread the rest of the spinach mixture over the top of the rolled tortillas.
Sprinkle the whole thing with the last of your mozzarella cheese. Then place the baking dish in your preheated oven.
Bake for 30-35 minutes - until it’s heated through and bubbly. Remove the baking dish from the oven and let it to cool for a few minutes.
Finally, serve up each enchilada with your favorite Mexican sides – salsa, lettuce, tomatoes, hot sauce – whatever you love best! You just might find that your new “favorite Mexican place” is right here at your kitchen table.
Try this tasty Spinach Chicken Enchilada Casserole at home, then rate and review the recipe.
Come back in a few days when Becky will share a dessert perfect for St. Patrick’s Day.
Amanda is paid to write for the Land O’Lakes Recipe Buzz®