Dinner Tonight: Chicken Florentine Enchiladas

We love making enchiladas at our house.  They always look a little fancy, but they’re a really simple weeknight supper.  Honestly, this yummy meal can be on your table in less than 30 minutes (and 20 of that is just them baking in the oven!).  
From my table to yours, enjoy!
Shopping List
1 pound of cooked and shredded chicken (click here to see how I get my shredded chicken)
1 box of frozen spinach, thawed and all of the excess water squeezed out
1 red bell pepper, chopped
1 red onion, chopped
1 can of cream of chicken soup
2 teaspoons Cumin (use Chili Powder if you don’t have Cumin)
salt and pepper
1 cup Monterey Jack cheese, shredded
8 tortillas (either flour or whole wheat)
1 (10 oz) can of enchilada sauce
This recipe makes 8 enchiladas which should serve 4 adults.
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with cooking spray.  Set aside.
In a large mixing bowl, combine the shredded chicken with the spinach, bell pepper, half of the onion, cream of chicken soup, Cumin, a pinch of salt and pepper, and Montery Jack cheese,
Once combined, take each tortilla and spread a little bit down the center.  Roll and place in the prepared baking dish.  Once all 8 enchiladas are tucked inside the baking dish, pour your enchilada sauce down on top of them.  
Bake uncovered about 20 minutes or until the edges of the tortillas are lightly brown and and everything is bubbling.  Remove from oven and sprinkle the remaining red onion over the top.
That’s it!  Dinner is done!
So simple, so quick to make and I love that a little spinach is tucked away inside.
Happy supper to you!
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  • Haley @ Cupcakes and Sunshine November 21, 2014 at 10:49 am

    Making these tonight!! I have been wanting to whip up some enchiladas! Yum! 🙂

  • Sheaffer {Pinterest Told Me To} November 21, 2014 at 11:32 am

    Love enchiladas, and these look great! And I know I'll love anything with cream of anything soup and cheese. That's just how I roll.

  • Narci November 21, 2014 at 12:31 pm

    Looks delicious!! I can't wait to make these for my crew!! ❤️❤️❤️

  • Lee Triplett November 22, 2014 at 3:07 am

    Made these tonight, doubled the recipe, but used yellow onion , and a tub of cream cheese with jalapeno, and a jar of 505 green chili ( i'm from new mexico we put green chili in everything!). Then layered it with corn tortillas. This is a keeper for sure!!!

  • Wendy Bautch November 22, 2014 at 3:12 pm

    I made this recipe last night. It was so delicious and yummy! So easy too.. Thanks Shay! Love your blog. I read it every morning . i love seeing pictures of Beautiful Kensington and Smith too!
    Happy Thanksgiving to you and your adorable family!

  • Alicia Rowland January 26, 2015 at 1:16 pm

    Is there a certain kind/brand of tortillas you like? The last few years I've gotten to where I can't make anything at home involving them because all I taste is the nasty processed taste/smell of them. I've tried so many and they all just make me gag. So weird, I know! Is there any you think have less of that odd taste??

  • Mix and Match Mama January 26, 2015 at 1:18 pm

    At my grocery store, we have two options: our bakery sells homemade ones (your bakery might too!) or we have kind of artisan ones on the bread aisle. Yes, I agree, I don't like the packaged ick ones but there are some really good small company/artisan ones on the bread aisle.

  • Morgan August 5, 2016 at 7:16 am

    Do these work frozen or make ahead?