ENCHILADAS WITH SALSA RECIPES

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SPINACH ENCHILADAS VERDE RECIPE | ALLRECIPES



Spinach Enchiladas Verde Recipe | Allrecipes image

This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.

Provided by NICEGIRL512

Categories     Mexican Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 5

1 cup light sour cream
1 (7 ounce) can green salsa
1 bunch fresh spinach, rinsed and thinly sliced
2 cups shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
  • Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

Nutrition Facts : Calories 321.1 calories, CarbohydrateContent 27.1 g, CholesterolContent 49.3 mg, FatContent 17.8 g, FiberContent 4.2 g, ProteinContent 14.7 g, SaturatedFatContent 10.4 g, SodiumContent 392.7 mg, SugarContent 2 g

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …



Chicken and White Bean Enchiladas with Creamy Salsa … image

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Provided by Gina

Categories     Dinner

Total Time 85 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 20

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic (minced)
4.5 oz can chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/4 cup water
1 chicken bullion
1 teaspoon ground cumin
1 teaspoon butter
1/2 cup chopped white onion
2 tbsp flour
1 cup reduced sodium chicken broth
7 oz can chopped green chile
2 jalapeños (chopped (I used jarred))
kosher salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 8-inch flour tortillas
chopped fresh cilantro or scallions (or both!)

Steps:

  • Preheat oven to 375°.
  • For the Filling
  • For the Creamy Salsa Verde Sauce
  • To assemble

Nutrition Facts : ServingSize 1 enchilada, Calories 231 kcal, CarbohydrateContent 24 g, ProteinContent 20 g, FatContent 8 g, CholesterolContent 30 mg, SodiumContent 840 mg, FiberContent 9 g, SugarContent 2 g

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