Damn Good Spinach and Chicken Enchiladas

KitchenAid Mixer | Pyrex Dishes | Anthropology Dish Towel

I’m calling these my Damn Good spinach and chicken enchiladas because they seriously are. It is all in the sauce y’all. I found this sauce at my local Walmart and could not believe just how good it is. I have made these enchiladas twice now and Milton has lost it over them both times. The first time I made them I made sure to write down the recipe. Then I totally forgot that I wrote the recipe down until I made them again this week. I love it when I discover pre-written content for the blog. It is like a little gift to myself.

My other favorite thing about this recipe: I tried my KitchenAid mixer to shred the chicken and it was magical. I want to make like 30 different recipes with shredded chicken now just because I found an easy way to do it. Just kidding, but I seriously want to do a chicken salad soon. Ok…back to the chicken enchiladas…

Ingredients

1 yellow onion, chopped

Butter

2 cups spinach, I like it shredded a little

3 cooked chicken breasts or approx 2.25 lbs chicken

Salt

Pepper

20-30 Corn tortillas

Herdez Guacamole Salsa Verde

Sour Cream

Instructions

1. In 2 Tbps of butter, sauté chopped onion until caramelized.
2. Once the onions are cooked, remove from heat and add spinach. This will wilt the spinach.
3. Shred chicken. I did it using my KitchenAid Mixer:
   1. Cut chicken breasts into thirds and place into the KitchenAid mixer for shredding. Be sure to use the cover because the chicken will jump out!
4. Once the chicken is fully shredded add onions and spinach and mix thoroughly. Salt and Pepper to taste if you need a little more seasoning.
5. Grease your casserole dish. I’ve been using the olive oil cooking spray shown above. Seems a little more natural than the other stuff. I also love to use bacon grease if I’m feeling wild.
6. When rolling the enchiladas, I found that microwaving three or four tortillas for 15 seconds helped a ton. Warming up the tortillas before you roll the enchiladas prevents the corn tortillas from breaking.
7. Top with sauce of choice. This Guacamole salsa jumped out at me at the store so I thought I’d try it out, and it is hella good. Then top with cheese.
8. Bake for 20 minutes at 375 degrees.
9. Serve with sour cream. Yum!

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