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Chicken and Spinach Enchiladas

TidyMom®
  • 50 minutes
  • Serves 8 to 10

INGREDIENTS

2

lbs Chicken breast, boneless skinless cooked and shredded

1 4 ounce can

Green chiles

1/2 lb

Mushrooms

1

box Spinach, frozen

1

Yellow onion

1 dash

Nutmeg

1

Salt & cayenne pepper

1 tsp

Cumin, ground

10

Flour tortillas

1/4 cup

Butter

1/4 cup

Half & half

8 oz

Monterey jack cheese, grated

3 cups

Sour cream