Chicken and Spinach White Enchilada

  • Prep Time: 20 minutes
  • Cooking Time: 15-20 minutes
  • Servings: 4-6
  • 2 tablespoons Gold ’n Soft Vegetable Oil Spread
  • 2 cloves of garlic, minced
  • 2 cups chopped fresh spinach (or 10 ounces frozen chopped spinach, defrosted and thoroughly strained
  • 2-1/2 cups of boiled chicken breast, shredded
  • 2 cups crumbled fresh white cheese
  • 12 corn tortillas
  • 3/4 cup Gold ’n Soft margarine
  • 1 chopped onion
  • 3 tablespoons all purpose flour
  • 1-1/2 cup milk
  • Salt and pepper
  • 1/4 cup Cotija cheese (you can substitute with parmesan cheese)

In a large saute or frying pan melt the Gold ’n Soft Vegetable Oil Spread and saute the garlic. Add the spinach and mix until the spinach cooks. Put the spinach in a mixing bowl and add in the cooked chicken and cheese. Season to taste.

In the same pan melt the Gold ’n Soft Vegetable Oil Spread. Heat the tortillas on both sides in the Gold ’n Soft margarine. On a flat surface, fill the tortillas with the chicken mixture, one by one. Put the rolled tortillas on a greased baking pan (13x9x3).

When finished with the tortillas, in the same pan heat the Gold ’n Soft Vegetable Oil Spread and saute the onion until tender. Add the flour and mix well. While beating lightly, add the milk and cook until it thickens. Season to taste with salt and pepper and pour over the enchiladas. Sprinkle with the cheese. Bake at 375 degrees until bubbly and slightly browned (about 15-20 minutes). Serve with salad. 

Tips: Add green sauce on top if desired. Soften tortillas in Gold ’n Soft® Vegetable Oil Spread for your other recipes.