Wednesdays Unplugged – Chicken & Spinach Enchiladas

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


" I can imagine it working out perfectly, I said. I can’t, she said & I said no wonder you’re so stressed." ~ Brian Andreas

We have been having a string of glorious summer days, and it looks like we have another one in store for us today. Tomorrow is the birthday of two of our grandchildren… one turning one and the other turning six. The six-year-old got to pick today's menu… hot dogs, cheeseburgers, ripple chips, green grapes, carrots & dip, oreos, chocolate chip cookies and ice cream! 


I felt like Mexican last week and ended up making some dishes destined to become new favorites. This week I am sharing the chicken and spinach enchiladas with a creamy green chile sauce… green chiles in the enchiladas give it a nice kick. These were delicious!


  • Enchildadas-chickenspinach 1 1/4 pound package chicken breasts
  • ~12 white corn tortillas
  • 4 oz can chopped green chiles
  • 9 oz package fresh spinach (3-4 cups)
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 6 oz cotija cheese, crumbled
  • 5 oz can evaporated milk
  • 15 oz bottle green chile sauce
  • 8 oz shredded co-jack cheese
  • warm oil to dip tortillas in

Bake chicken breasts, covered, in 350 degree oven for 40 minutes. Cool and shred using two forks.

Heat 1 tablespoon oil in a pan over medium heat and cook onions about 1 minute. Add spinach and cook several minutes, until leaves are wilted. Fold in chicken and green chiles. Set aside.

In a saucepan, heat sour cream, evaporated milk, 4 oz cotija and the chile sauce over low heat until sauce is smooth.

Pour a thin layer of sauce in the bottom of a 9 x 13 baking dish. Dip a tortilla into the warm oil to soften, then place about 1/4 cup filling down the center and top with sprinkles of co-jack cheese. Roll the tortilla up and place seam side down in the dish. Repeat until all tortillas are used.

Pour remaining cream sauce over the top, making sure all tortillas are moistened with sauce.  Sprinkle with remaining co-jack and cotijo cheese.

Bake about 15-20 minutes to melt the cheese. Garnish with shredded lettuce and chopped tomatoes when serving.

Sharlene Hensrud, RE/MAX Results –


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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