CHICKEN AND SPINACH ENCHILADA RECIPES

SPINACH AND CHICKEN ENCHILADAS RECIPE | ALLRECIPES

Spinach and Chicken Enchiladas Recipe | Allrecipes image

If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.

Provided by duboo

Categories Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 5 servings

Number Of Ingredients 14

Ingredients

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
2 large cooked chicken breast halves, diced
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
½ teaspoon chili powder
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup ricotta cheese
½ cup sour cream
1 ½ cups shredded Monterey Jack cheese, divided
1 ½ cups shredded mozzarella cheese, divided
5 (10 inch) flour tortillas
2 (10 ounce) cans enchilada sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

Nutrition Facts : Calories 687.7 calories, CarbohydrateContent 49.4 g, CholesterolContent 112.3 mg, FatContent 35.2 g, FiberContent 5.4 g, ProteinContent 43.2 g, SaturatedFatContent 17.3 g, SodiumContent 1295.6 mg, SugarContent 3.2 g

CHICKEN ENCHILADA SOUP (SLOW COOKER AND INSTANT POT ...

Chicken Enchilada Soup (Slow Cooker and Instant Pot ... image

Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!

Provided by Gina

Categories Dinner Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 18

Ingredients

2 tsp olive oil
1/2 cup onion (chopped)
3 cloves garlic (minced)
3 cups less sodium chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans (rinsed and drained)
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 skinless chicken breasts (16 oz total)
3/4 cup shredded part skim cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro
4 oz 1 small haas avocado, diced
6 tbsp reduced fat sour cream (optional)

Steps:

Slow Cooker Directions:
Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 333 kcal, CarbohydrateContent 35 g, ProteinContent 30 g, FatContent 10 g, SaturatedFatContent 2.5 g, CholesterolContent 65.5 mg, SodiumContent 812.5 mg, FiberContent 9.5 g, SugarContent 6 g

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