CHICKEN SPINACH TACOS RECIPES

CANNELLONI WITH CHICKEN AND SPINACH | RACHAEL RAY | RECIPE ...

Cannelloni with Chicken and Spinach | Rachael Ray | Recipe ... image

Rachael's genius cannelloni short-cut: forget stuffing messy, fussy tubes and ROLL the filling in small pasta squares instead.

Provided by Rachael Ray

Number Of Ingredients 25

Ingredients

Salt
16 pieces dry flat square lasagna sheets (8 if using rectangular sheets)
One 1-pound bag chopped frozen spinach
defrosted
2 tablespoons EVOO
2 cloves garlic
chopped or grated
2 teaspoons lemon zest
Black or red pepper
to taste
Splash of chicken broth or water
plus more as needed for bechamel
1 warm rotisserie chicken
skin and bones removed and meat finely chopped or pulled
3 tablespoons butter
3 tablespoons flour
2 ½ cups warm milk
White pepper
to taste
Freshly grated nutmeg
about 1/8 teaspoon
About 2 cups freshly grated Parmigiano-Reggiano cheese
2 cups passata
Chopped parsley
to serve

Steps:

Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel
Preheat broiler, with rack at center
Wring all liquid out of the spinach in a kitchen towel
In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl
Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through
Remove from pan to a bowl
Add chicken to spinach
In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk
Thicken and season with salt, white pepper and nutmeg
Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out
Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine
Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish
Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm
Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish

CHICKEN AND SPINACH ENCHILADAS RECIPE - FOOD.COM

Chicken and Spinach Enchiladas Recipe - Food.com image

These are excellent enchiladas. Yes, there really is spinach in them! They are very rich and very filling, you will be stuffed. My husband and I got them from my sister-in-law. My husband raved about them and then told me there was spinach in them and wanted me to try them. I told him he was crazy. Well I tried them and they are so good, and I don't even like spinach and he doesn't either. You have to try these!!! You will love them!

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces sour cream
8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
1 1/4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
flour tortilla
2 (10 ounce) cans enchilada sauce
shredded cheese (fiesta blend or your choice)

Steps:

Boil chicken or bake in oven until fully cooked. Then shred.
Drain spinach and use paper towels to towel dry.
Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
Enjoy! ** Remember these are very filling!

Nutrition Facts : Calories 384.2, FatContent 28.4, SaturatedFatContent 14.3, CholesterolContent 108.7, SodiumContent 1182.8, CarbohydrateContent 12.8, FiberContent 3.1, SugarContent 8.8, ProteinContent 20.5

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