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How to make it

  • 1 Remove skin and extra fat from whole chicken, place in large pot, cover with cold water and bring to a oil and simmer until chicken is cooked through. Remove chicken and allow to cool, bone and shred.
  • 2 In a large bowl combine corn, chopped spinach, green chilis, garlic, sour cream, olives, cheeses, shredded chicken and broth. Mix to combine well. Taste and add salt and pepper to season.
  • 3 pray 2,9x13 pans with non-stick. Divide filling into 18 corn tortillas, roll filling into tortillas and place seam side down, you should have 9 in each pan.
  • 4 In a medium bowl, combine enchilada sauce, sour cream, salsa verde amd broth. Mix until well combined and there are no lumps. Divide in half pouring over each enchilada, sprinkle pans with remaining shredded cheese and bake in a 350 degree oven for 45 minutes. Serve hot!

Reviews & Comments 5

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  • squirrel_nut 9 years ago
    Excellent!!! really, this will taste devine ;) very similiar to the recipe we use. i will have to give it a try very soon with all the fresh Hatch chilis that got added to our freezer last weekend. adding spinach and corn to the filling... cant wait. thx again!
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    " It was excellent "
    mjcmcook ate it and said...
    You have so many Delicious "5"FORK!!!!!
    ingredients 'go'in' on in this recipe
    that produce a Marvelous Flavor 'Experience'!
    I LOVE 'IT'~(^_^)~
    Was this review helpful? Yes Flag
  • 22566 12 years ago
    Eeee Gads!

    This does sound really good.


    Kind Regard

    Was this review helpful? Yes Flag
    " It was excellent "
    tinadc ate it and said...
    oooooo delicious ***** high 5
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  • lovebreezy 12 years ago
    Very nice! Saved.
    Was this review helpful? Yes Flag

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