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Chicken and Spinach Enchiladas

Christy Denney, The Girl Who Ate Everything
  • 35 minutes
  • Serves 8

INGREDIENTS

1 tbsp

olive oil

1/2 cup

onion

2 cloves

garlic

4 oz

cream cheese

1/3 cup

heavy cream

1/2 tsp

kosher salt

1/2 tsp

ground cumin

1 1/2 cups

spinach

2 cups

rotisserie chicken

1 1/2 cups

mexican cheese

1 cup

enchilada sauce )

64 servings

flour tortillas

1 serving

toppings: cream