Spinach Chicken Enchiladas

When my friend, Kristin, and I started 52 Sunday Suppers, our whole goal was to provide easy, delicious meal ideas to inspire you to invite family and friends to the table. To ignite a revival of the Sunday Supper. That one day of the week, when you sit down and slow down long enough to savor good food, engage in deep conversation and appreciate God’s blessings in your life.

This enchilada recipe is my friend, Roe Sharon’s. And it’s perfect for your Sunday Supper because it’s easy and delicious. But there are a couple things you should know about it …

  • You’ll make a big ole mess in your kitchen prepping it.
  • It feeds a big ole mess of people when you’re done.
  • It freezes well, is easily adaptable (see below), and a real crowd pleaser.
  • Totally worth the mess.

Roe Sharon’s Spinach Enchiladas

8 chicken breasts, cooked and cubed * 2 (10 oz) frozen, chopped spinach * 1 c. onion, diced (I use green onions) * 1 T butter, melted * 1 (10 3/4 oz) can cream chicken soup, undiluted * 3/4 c milk * 3 (4 oz) diced green chiles, drained * 24 oz sour cream * 3 c shredded Monterrey Jack cheese * 16 flour tortillas (I use 20 count ~ and it always makes at least 20 well-stuffed enchiladas)

Preheat oven to 350 degrees.

Cook spinach according to package directions, reserving 1 cup spinach broth. Saute onion in butter til tender. Stir in spinach and chicken ~ set aside. Combine soup, reserved spinach broth, milk, green chiles, sour cream and half of cheese in a bowl; mix well. Stir 1/2 of sauce mixture into chicken mixture. Reserve remaining sauce.

Spoon chicken mixture evenly down the center of tortilla, roll and place seam side down into a lightly greased 13x9x2 baking dish. Spoon remaining sauce over prepped tortillas. Bake for 25 minutes. Then sprinkle with remaining cheese and bake additional 5 minutes.

I’ve made this a bijillion times, making tons of adaptations* and the truth is, you really can’t mess these up. These will make you enchilada confident. The perfect meal for a big crowd. Throw in some chips, salsa and Kristin’s Mexican Caesar Salad ~ and you’ve got a winner.

We’ve been eating outside a lot this month at a new-to-me Craigslist table. It makes me so happy. Another happy? Lowe’s ‘Detailin Gear ~ 100% cotton diaper soft cloths’ for outdoor napkins (first photo). Super soft, no big deal napkins. And cheap. You get 5 for $3-ish. In the paint department.

Happiest of all to have food on the table and people gathered round it. Completely grateful for deep conversations, messy kitchens, and this ridiculously amazing life God has given.

What about you? What are you grateful for?

Week Ten Menu

Roe Sharon’s Spinach & Chicken Enchiladas

Kristin’s Mexican Caesar Salad

Check out our 52 Sunday Suppers Facebook page and say hi!

Enchilada adaptations: I use 1 whole grocery prepared rotisserie chicken (without the skin) instead of baking chicken breasts * switch out fresh spinach for frozen (lightly saute bf using) * make your own cream sauce instead of using canned soup * corn tortillas instead of flour (heat & soften in warm oil first) * cut down on cheese and sour cream (but why?)