Smoked Cheddar, Spinach, Chicken & Artichoke Enchiladas

"Most Aussome Recipe Contest" Winner
Ashley M.


1- 7 oz. package Old Croc Smoked Cheddar Cheese
1- 10 oz. can cream of chicken
½ cup pickled jalapenos, diced (optional)
½ tsp. sugar
1 ½ cup milk
1 rotisserie chicken
1 cup frozen spinach, warmed and completely drained
1- 14.5 oz. can artichoke hearts, rinsed, drained, and chopped
8 full size tortillas
2 dashes paprika

Preheat oven to 350F degrees. Shred the Old Croc Smoked Cheddar cheese.

In a pot, bring the cream of chicken, diced jalapenos, half of the Old Croc Smoked Cheddar cheese, sugar, and milk to a simmer. Until fully melted and combined. Stir regularly.

Meanwhile, take the chicken off the bones. Shred with hands. Mix together with spinach and chopped artichokes.

Reserve 1 cup of sauce. Mix the remaining sauce in with the chicken filling.

Brush a little bit of reserved smoked cheddar cheese sauce on the tortilla. Place filling to one side. Roll up, and set aside. Repeat until all filling is used. Pour 2 tbsp. of sauce on the bottom of a baking dish. Add enchiladas close together. Cover with remaining sauce and remaining cheese. Sprinkle top with paprika. Bake for 20 minutes.

Garnish with tortillas strips, cilantro, and tomatoes. Enjoy!