Creamy Chicken and Spinach Enchilada Casserole

Creamy Chicken and Spinach Enchilada Casserole

  • Prep: 35 min
  • Cook Time: 40 min
  • Total: 1 hr 15 min
  • Serving: 12

Creamy Chicken and Spinach Enchilada Casserole serves 12 and will sure to please a hungry crowd.


  • 1 pound skinless, boneless chicken breasts
  • 1, 14 ounce can chicken broth
  • 1/2 teaspoon black pepper
  • 8 cups fresh spinach, torn
  • 1/4 cup green onion, thinly sliced
  • 2, 8 ounce cartons sour cream
  • 1/2 cup plain yogurt
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup milk
  • 2, 4 ounce cans diced green chiles, drained
  • 12, 8 inch flour tortillas
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup tomato, chopped
  • 1/4 cup green onion, thinly sliced


  1. In a large skillet place chicken, chicken broth and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 15 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. Set aside.
  2. Steam spinach in a steamer basket for 3 minutes or until tender. Drain well.
  3. In a large bowl combine the chicken, spinach and 1/4 cup green onion; set aside.
  4. In a bowl whisk together sour cream, yogurt, flour, salt and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.
  5. For Filling: Combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam-side down, in two ungreased 2 quart rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.
  6. Bake, uncovered, at 350 degrees F for about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes. Transfer to a serving platter, if desired.
  7. To serve, garnish with chopped tomato and additional green onions.


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