CHICKEN AND SPINACH ENCHILADA RECIPE RECIPES
CHICKEN AND SPINACH ENCHILADAS — LET'S DISH RECIPES
A cheesy chicken and spinach mixtures is rolled in flour tortillas and baked in a creamy green chile sauce.
Provided by Danelle
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Place cooked, shredded chicken in a large bowl.
- In a large skillet, heat oil over medium heat. Saute onions and garlic until soft, 3-5 minutes. Add spinach and saute a few minutes more until wilted. Stir spinach mixture into chicken, along with 1/2 cup of the cheese.
- To the same skillet, melt the butter. Stir in the flour. Whisk in the chicken broth and bring to a simmer. Stir in the cumin and season with salt and pepper to taste.
- Cook until broth is thickened, then stir in the green chiles, sour cream and lime juice. Stir 1 cup of the sauce to the chicken and spinach mixture.
- Spread about 1/3 cup of the sauce in the bottom of the prepared pan. Divide the chicken mixture between the tortillas and roll up tightly. Place seam side down in the pan.
- Pour remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for about 20 minutes. Uncover and bake 10-15 minutes more, or until cheese is bubbly and enchiladas are golden brown. Garnish with fresh chopped cilantro, if desired.
Nutrition Facts : Calories 823 calories, CarbohydrateContent 159 grams carbohydrates, CholesterolContent 94 milligrams cholesterol, FatContent 23 grams fat, FiberContent 10 grams fiber, ProteinContent 48 grams protein, SaturatedFatContent 10 grams saturated fat, ServingSize 1, SodiumContent 657 grams sodium, SugarContent 4 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat
SPINACH CHICKEN ENCHILADAS RECIPE - FOOD.COM
Make and share this Spinach Chicken Enchiladas recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
- Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.
- In the meantime preheat oven to 425°F.
- Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.
- When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
- In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
- Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
- Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.
- Enjoy!
Nutrition Facts : Calories 272.8, FatContent 13.7, SaturatedFatContent 7.6, CholesterolContent 58.9, SodiumContent 322.7, CarbohydrateContent 17.1, FiberContent 3.3, SugarContent 1.1, ProteinContent 21.2
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