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Spinach Enchiladas

Spinach Enchiladas
20 min
55 min
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!

Key Ingredients


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.

Recipe Notes

Cook’s Tip:
Folding the tortilla in half helps reduce the amount of rolling.

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