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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is a family favorite that my daughter concocted years ago. You can make it with red enchilada sauce if you prefer Spinach Enchiladas. Ingredients:
10 -12 flour tortillas |
16 ounces soft cream cheese |
4 cooked chicken breasts, chopped or shredded |
2 green onions, chopped |
1 (8 ounce) can green chilies, drained |
1/4-1/2 cup almonds, wedges |
1 (10 ounce) box frozen chopped spinach, thawed & drained |
1 (2 1/2 ounce) can sliced ripe olives, drained |
1 (15 ounce) can green enchilada sauce |
1 jar cocique mexican crema |
1 cup grated cheddar cheese |
1 cup grated monterey jack cheese |
Directions:
1. Mix
2. chicken,cream cheese, & spinach; mix well.
3. Add onions, chilies, almonds, olives; mix well.
4. Fill tortillas, roll, & place into a 9x12 baking dish.
5. Pour the enchilada sauce over the top.
6. Add 1/2 the jar or more of the crema.
7. Sprinkle the cheeses on top; bake at 350 degrees covered with foil 45 minutes or tell bubbly & cheese has browned some what.
8. Serves 6 to 10.
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