chicken and spinach enchiladas {dinner at the ranch}

4 | October 27, 2010
I love enchiladas! As a Texan and don’t see how you couldn’t. When my father-in-law asked recently if we could get something together for my mother-in-law’s birthday I thought enchiladas were the perfect thing. And not just any enchiladas but chicken and spinach enchiladas. Besides the traditional corn tortilla, beef and red sauce enchiladas that The Husband makes, these are my favorite and perfect for a large get together. Be aware that this recipe makes 20 enchiladas and serves 8 to 10 people. Simply reduce the amount of ingredients by half to serve for 4 to 6 people. But I warn you, these are nowhere close to low-fat and you will for sure hate me after this! The good news is that these can easily be turned into a light dish by simply substituting the Monterey Jack cheese for reduced-fat or fat-free Monterey Jack cheese and using reduced fat or low-carb tortillas instead of regular tortillas.
Thankfully the party was a success and everyone enjoyed another dinner at the ranch. How could you not with a beautiful sunset, the serenade of a lone coyote, and good times with friends and family. If only the Cowboys beat the Giants that night….
chicken and spinach enchiladas makes 20 enchiladas serves 8-10
  • 3 cups shredded cooked chicken, I use a store bought rotisserie chicken
  • 3 cups of finely chopped fresh baby spinach (about an 8oz package)
  • 4oz goat cheese, softened
  • 3 cups finely shredded Monterey Jack cheese, plus 1 1/2 cups for topping
  • 1/2 tsp sea salt
  • 20 flour tortillas
  • cooking spray, I use Pam
  • 2 cups of salsa verde, make your own from this past salsa verde recipe or use store bought

Preheat oven to 375°.

To make this a simple fast dish, I used a rotisserie chicken form the store and shredded and diced the chicken. Place in a large bowl.
Dice the spinach and place in the bowl with the chicken.
Place the softened goat cheese in the bowl as well. This gives the enchiladas a special tang but if you can not find it you may leave it out.
Don’t forget to add the Monterey Jack!
Add the salt. Stir until well combined and the goat cheese is evenly mixed into everything else.
On a clean work surface, set up a work station with the spinach and chicken mixture, tortillas, and a baking dish lightly greased or sprayed with a cooking spray. Since I’m making this to travel to the ranch, I’m using a aluminum baking dish perfect for easy clean up at parties. Ohhhh la la, notice anything? There are no more neon blue counter tops! Here’s a sneak peak of the kitchen remodel. I’ll show you the rest a little later next week.
Spoon about 2 tablespoons of spinach and chicken mixture on a tortilla.
Tightly roll the tortilla up.
Place the rolled tortillas tightly next to each other in the baking dish (a 13×9 baking dish fits about 10 to 12 tortillas).
Spread the salsa verde over the top of the prepared tortillas. On top of the sauce evenly sprinkle a cup of the monterey jack cheese.
Place in oven for 20 to 25 minutes until cheese is melted.
Serve two to a platter. Yum! It’s making me hungry just looking at this again. Like I said earlier, this is super simple for a large get together. It can be made up to a day in advance preparing the enchiladas up to the sauce point. Before cooking add the sauce and cheese.
for more photos from the past couple of visits to the ranch check out a recent photo essay from the ranch.
  • Trackbacks

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