Smoked Cheddar, Spinach, Chicken & Artichoke Enchiladas


Smoked Cheddar, Spinach, Chicken & Artichoke Enchiladas

"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.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8


  • 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


  1. Preheat oven to 350F degrees. Shred the Old Croc Smoked Cheddar cheese.
  2. 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.
  3. Meanwhile, take the chicken off the bones. Shred with hands. Mix together with spinach and chopped artichokes.
  4. Reserve 1 cup of sauce. Mix the remaining sauce in with the chicken filling.
  5. 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.
  6. Garnish with tortillas strips, cilantro, and tomatoes. Enjoy!