Name: Spinach Enchiladas
Prep time: 20 s
Cook time: 55 s
Total time: 75 s
Yield: 9
Cuisine: Mexican
Ingredients: 2 pounds bonelessskinless chicken breast halves; 3 tablespoons butter; 2 tablespoons all-purpose flour; 6 cups fresh spinach (8 ounces); 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1/2 cup water; 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 cup vegetable oil; 18 corn tortillas

Ingredients

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2 pounds boneless, skinless chicken breast halves
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3 tablespoons butter
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2 tablespoons all-purpose flour
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6 cups fresh spinach (8 ounces)
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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1/2 cup water
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1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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1 cup vegetable oil
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18 corn tortillas

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Boil chicken breasts for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks. Set aside.

Step 2

Melt butter in a large skillet. Add flour; mix to combine. Cook for 3 minutes.

Step 3

Add in spinach, evaporated milk, water and bouillon. Mix constantly for 13 minutes or until spinach has wilted and turns bright green.

Step 4

Place spinach mixture in blender; cover. Blend until creamy and smooth. Set aside.

Step 5

Heat oil in a small frying pan over medium heat. Using tongs, cook one tortilla at a time. Fry on both sides for about 30 to 40 seconds. You want the tortilla to be slightly hard but still pliable.