Chicken & Spinach Enchiladas ... Keen Make-Ahead For A Crowd

Chicken & Spinach Enchiladas alongside a creamy greenish chilies sauce are a bully make-ahead, freezer-friendly dish to feed a crowd!

This is 1 of those dishes that brings backs childhood memories. Well, actually, teenager memories.

During our high schoolhouse as well as college days, our occupation solid was 1 of the houses where my brother's as well as my friends simply seemed to gather. Especially during our college breaks, Mom was never certain how many people she was going to select around for dinner, as well as at that spot ever seemed to live on 1 or 2 (or more) impromptu additions at the dinner table! I like these memories. I similar that our occupation solid was that 'comfortable.'

And when it came to feeding all of us hungry teenagers, Mom got real smart.

Rather than stress close what she was going to feed everyone, she started preparing ahead. I bet she genuinely started preparing for Christmas suspension waaaayyy earlier fifty-fifty Thanksgiving! She'd brand huge pans of lasagna, chicken casserole, as well as a wild rice & shrimp casserole as well as set them away inwards the freezer means ahead of time.

And 1 of the other tricks she had upward her sleeve?

These Chicken & Spinach Enchiladas. See, this Chicken & Spinach Enchiladas recipe tin live on made ahead of time, is freezer-friendly, as well as it makes a huge batch. What to a greater extent than could y'all inquire for inwards preparing for a crowd??

Don't postulate to feed a crowd? No problem! Just set the Chicken & Spinach Enchiladas upward inwards the freezer inwards smaller pans as well as you're expert to become for several delicious make-ahead meals.

To brand these creamy-delicious enchiladas, starting fourth dimension whip upward a sour cream as well as greenish chilies-based sauce ...

... as well as a spinach & chicken filling (with some of the yummy sauce mixed on in).

Then fill upward tortillas ...

... whorl them up, as well as lay them inwards a pan. I genuinely cram them inwards pretty tight. From 1 batch of sauce as well as filling, I brand 2 large pans of enchiladas (about 16-20 enchiladas).

Finish the Chicken & Spinach Enchiladas off past times pouring the remaining sauce all over as well as topping alongside shredded cheese. Bake 'em upward immediately, refrigerate them over nighttime earlier baking, or popular them unbaked inwards the freezer until y'all postulate them. You're laid to feed a crowd!

Oh, as well as did I hollo these Chicken & Spinach Enchiladas are delicious? No?

Well, believe me, they are!

Chicken & Spinach Enchiladas
Source: My Mom
(Printable recipe)

Ingredients

12 skinless chicken pectus halves (or y'all tin utilisation 2 whole cooked rotisserie chickens)
2 tsp. salt, divided
2 (10 oz.) packages chopped spinach, cooked & drained, reserving broth
1 T. butter, melted
1 c. diced onion
1 (10 3/4 oz.) can cream of chicken soup
3/4 c. milk
3 (8 oz.) cartons sour cream
3 (4 oz.) cans diced greenish chilies, drained
3 c. shredded Monterey Jack cheese, divided
16 flour tortillas (I utilisation whole wheat instead. You may postulate to a greater extent than than xvi tortillas.)

Directions

Place chicken inwards a large pot as well as add together H2O to cover; add together 1 teaspoon of salt. Bring to a boil; cut down estrus as well as simmer until chicken is cooked through as well as tender, close thirty minutes. Cool chicken slightly; take chicken from the os as well as dice.
Cook spinach according to bundle directions. Drain, reserving 1 loving cup of the spinach broth. Saute onion inwards the butter until tender. Stir inwards diced chicken as well as spinach.
In a separate bowl, combine cream of chicken soup, reserved spinach broth, milk, greenish chilies, sour cream, 1 teaspoon salt, as well as 1 1/2 cups of the shredded Monterey Jack cheese. Mix well. Stir one-half of this soup mixture into the chicken mixture.
Spoon chicken mixture evenly downwardly the pump of each tortilla; whorl upward as well as house seam-side-down into 2 lightly greased 13x9" baking pans. Spoon remaining soup mixture over tortillas.
Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle alongside remaining 1 1/2 cups shredded Monterey Jack cheese as well as bake 5-10 minutes longer.

NOTE: These may live on frozen earlier baking. When laid to use, thaw inwards the fridge as well as bake equally directed.

Enjoy!

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Homemade Enchilada Sauce

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Baked Rice alongside Sausage, Peppers, & Corn

Crustless Smoked Sausage & Spinach Quiche

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