CREAMY CHICKEN AND SPINACH ENCHILADAS RECIPES

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CREAMY CHICKEN ENCHILADAS WITH SPINACH | BETTER HOMES ...



Creamy Chicken Enchiladas with Spinach | Better Homes ... image

Flag this recipe as a crowd-pleasing choice for potlucks and casual parties. Chicken and spinach create the tasty filling and sour cream makes up the sauce for this Mexican recipe favorite.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 40 minutes

Prep Time 55 minutes

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
1 10 ounce package frozen chopped spinach, thawed and well drained
½ cup thinly sliced green onions (4)
2 8 ounce cartons light sour cream
½ cup plain yogurt
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground cumin
1 cup milk
2 4 ounce cans diced green chile peppers, drained
12 7 inches flour tortillas
? cup shredded Monterey Jack or cheddar cheese
Fresh cilantro sprigs (optional)
Salsa and/or thinly sliced green onions (optional)

Steps:

  • In a large saucepan combine chicken and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F); drain. Using two forks, pull chicken apart into bite-size shreds.
  • In a large bowl combine shredded chicken, spinach, and 1/2 cup green onions; set aside. For sauce, in a medium bowl stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chile peppers. Divide sauce in half.
  • Preheat oven to 350°F. For filling, combine chicken-spinach mixture and one portion of the sauce; divide mixture into 12 portions. Place one portion of the filling near one edge of a tortilla; roll up tortilla. Place filled tortilla, seam side down, in an ungreased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling.
  • Spoon the remaining sauce over tortilla rolls. Sprinkle with cheese. Bake, uncovered, about 40 minutes or until heated through and cheese is lightly browned. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onions.

Nutrition Facts : Calories 247 calories, CarbohydrateContent 23 g, CholesterolContent 44 mg, FatContent 9 g, ProteinContent 18 g, SaturatedFatContent 4 g, SodiumContent 395 mg

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     World Cuisine    Latin American    Mexican

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 5 servings

Number Of Ingredients 14

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
? 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

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