Last night was apparently the first time my husband has eaten spinach. No really. I made these chicken & spinach enchiladas with creamy Cholula sauce and he told me it was good but the “mental factor” of eating spinach was the worst part.
Perhaps you should try this recipe and see if you agree.
1 lb chicken
1 can cream of chicken soup
garlic powder to taste
onion powder to taste
taco seasoning to taste
1 pkg frozen spinach
1/2 cup heavy whipping cream (or half and half would work, too!)
garlic & herb butter
cholula to taste
cheese (I used colby jack and cheddar mix)
How I did it:
Toss the chicken and soup in to a slow cooker for 6 hours on LOW or 4 hours on HIGH. Shred chicken with two forks and leave in slow cooker. Add onion, garlic, and taco seasoning to taste. Cook on LOW for another 30 minutes or so. Cook the spinach according to the package directions. Squeeze out excess water. Add the spinach to the chicken mixture and mix well.
Line a casserole dish with tin foil. Fill each tortilla with the chicken/spinach mixture, and place seam down in the casserole dish.
Melt the butter over medium-low heat. Add the cream and cholula. Pour the mixture over the enchiladas and top with cheese.
Put the dish under the broiler for 5 or so minutes or until the cheese is browned and bubbly.
Then if you’re my husband, add some more Cholula to the top!