Chicken Spinach Chipotle Enchilada Bake Recipes

CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE

Chicken, Spinach & Chipotle Enchilada Bake image

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 can (10 oz.) enchilada sauce
1 cup KNUDSEN Sour Cream
1 Tbsp. chopped canned chipotle peppers in adobo sauce
1 tsp. olive oil
1 pkg. (6 oz.) baby spinach leaves
2 cups shredded cooked chicken
1-1/2 cups KRAFT Finely Shredded Cheddar Cheese
8 corn tortillas (6 inch)
2 green onions, sliced

Steps:

Heat oven to 350°F.
Combine enchilada sauce, sour cream and peppers. Heat oil in medium nonstick skillet on medium heat. Add spinach; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat. Add chicken and 1/2 cup enchilada sauce mixture; mix lightly.
Spread half the remaining enchilada sauce mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 4 tortillas, cutting into pieces and overlapping edges as necessary to form even layer. Top with half each of the chicken mixture and cheese; repeat all layers. Cover.
Bake 20 min. or until heated through, uncovering after 15 min. Sprinkle with onions.

Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

SPINACH AND CHICKEN ENCHILADAS

Spinach and Chicken Enchiladas 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 Recipes Latin American Mexican

Time 1h

Yield 5

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, Carbohydrate 49.4 g, Cholesterol 112.3 mg, Fat 35.2 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 17.3 g, Sodium 1295.6 mg, Sugar 3.2 g

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