Smoked Cheddar, Spinach, Chicken & Artichoke Enchiladas
15 min prep ~ 20 min cook Serves 8
“Most Aussome Recipe Contest” Winner Ashley M.
These easy, cheesy enchiladas are a delicious weeknight meal. Like spinach dip wrapped in a tortilla and baked with smoky sharp cheddar.
These easy, cheesy enchiladas are a delicious weeknight meal. Like spinach dip wrapped in a tortilla and baked with smoky sharp cheddar.
Ingredients:
- 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
Directions
- 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!