Wednesday, September 8, 2010

Postpartum Enchiladers

Last week one of my really good Army wife friends gave birth to a beautiful baby girl named Erika.
Precious baby.

And the proud poppa.

I wanted to make them a meal for when they came home with baby so they would have one less thing to worry about. Cuz you know, babies are like hard work, yo! (That's my Teen Mom impression)

So over the long weekend I prepped a double batch of enchiladas, packaged one up for them and kept the other for us to eat for dinner tonight.

Dinner tonight was superrrrrr easy since all I had to do was pop the enchiladers (that's what my dad calls enchiladas) in the oven and let 'em bake for 30 minutes. Gave me plenty of time to fit in that workout I've been putting off for several days now. Oopsie!

When the timer beeped we had gooey, cheesy comfort food enchiladers waiting for us.

Don't worry, though! These enchiladers aren't TOTALLY devoid of any nutritional value.

See that? There's SPINACH in there! Gooey, cheesy spinach but SPINACH nonetheless! It's practically health food!

Chicken & Spinach Enchiladas
Adapted from this source (my changes in pink)

1 (10 oz) package of chopped spinach, thawed and squeezed dry
2 (10 oz) cans of red enchilada sauce
1 (16oz) jar of medium salsa, divided
1 (8 oz) package of reduced-fat cream cheese, softened
2.5 cups of shredded rotisserie chicken (I baked 2 split chicken breasts (bone-in) at 425 degrees for about 45 minutes and then chopped it up...this is enough chicken for TWO batches of the enchiladas so you could probably just do one if you are only making one batch)
10 (8 inch) whole wheat tortillas
1 (8 oz) package of shredded Mexican cheese blend (I only used about half to three quarters of the bag)

Combine both cans of enchilada sauce with 1/2 cup of salsa in a bowl. Pour about 1/2 cup of the sauce mixture in the bottom of a 9x13 inch baking pan and spread around. Set the rest aside for later.

Combine cream cheese, chicken, spinach & salsa in another bowl and stir until well blended. Place about 1/3 cup of the chicken mixture in the middle of each tortilla and then roll up. Place rolled up tortillas, seam side down, in the baking pan.

Pour the remaining sauce on top of the tortillas and then top with cheese. Bake at 350 degrees for approximately 30 minutes, or until bubbly. Let stand for 5 minutes before serving.

NOTE: If you're making this as a meal for someone, don't bake it. Just prep everything and then package it up. At this point you can freeze it if you'd like (or your recipients would like) and thaw and cook it later.


These were super delicious and Alex LOVED them! I enjoyed them too but might make some changes next time. I don't think the cream cheese in the chicken filling is completely necessary and I could probably make a few other changes to healthify them a bit.

Can't wait to play around with it a bit in the future! Which, apparently will be soon since my husband asked me to make them again next week.

But soon enough!


  1. That looks really good!!! I've been wanting to make enchiladas lately and I've started to like spinach so I think I could handle this! I normally just throw chicken and cheese in it, top it with a sauce I make from cream of chicken soup & salsa and some cheese. So tasty.

  2. Let's hear it for enchiladas! You, me, Caitlin were all on the enchilada band wagon last night :)


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