Chickenspinachenchiladas Recipes

SPINACH CHICKEN ENCHILADAS

Steps:

• Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken juices run clear. Remove from the heat; stir in spinach. , In a large bowl, combine the soup, milk, sour cream and seasonings. Stir 3/4 cup soup mixture into chicken mixture. Place filling down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan that has been sprayed with cooking spray. Pour the remaining soup mixture over enchiladas. , Cover and bake at 350° for 30 minutes. Uncover and sprinkle with cheese; bake 15 minutes longer or until cheese is melted and bubbly. Garnish with parsley.

SPINACH AND CHICKEN ENCHILADAS

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.

SPINACH ENCHILADAS VERDE

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.

CHICKEN SPINACH ENCHILADAS

Steps:

• Make meat mixture - heat oil in medium sauce pan add chicken and green Chile. Sauté until brown then add enchilada seasoning and cook meat according to packet. Make cheese mixture - in medium bowl mix sour cream cottage cheese and ricotta cheese. Add salt and pepper to taste. Melt butter in sauce pan over med heat add garlic and cook until fragrant. Stir in spinach and cook for 5 min. Add spinach, olives, and 1 cup cheese to cheese mixture. Spoon mixtures into the center of tortilla and roll and place into greased 9 by 13 inch (23 by 33cm) baking dish . Top with remaining cheese and enchilada sauce. Bake at 350℉ (180℃) F in a pre-heated oven for 30 minutes or until cheese is melted.

CHICKEN AND SPINACH ENCHILADAS!

Steps:

• In a 3-quart saucepan place chicken in enough water to cover.
• Bring to boiling; reduce heat.
• Cover and simmer about 15 minutes or until chicken is no longer pink.
• Remove chicken from saucepan.
• When cool enough to handle, use a fork to shred chicken into bite-size pieces.
• (You should have about 2-1/2 to 3 cups).
• Set aside.
• In a large bowl combine chicken, spinach, and green onions; set aside.
• In a bowl combine sour cream, yogurt, flour, cumin, and salt.
• Stir in milk and chili peppers.
• Divide sauce in half.
• Set one portion aside.
• For filling, combine one portion of the sauce and the chicken-spinach mixture.
• Divide the filling among the tortillas.
• Roll up tortillas.
• Place, seam side down, in an ungreased 9x13 rectangular baking dish.
• (It's ok if you have to cram) Spoon reserved portion of sauce over tortillas.
• Bake, uncovered, in a 350 º oven about 25 to 30 minutes or until heated through.
• Sprinkle with cheese; let stand for 5 minutes.
• Heat black beans, and pour a few large spoonfuls of them and desired amount of salsa over each enchilada after putting on plate.

SPINACH CHICKEN ENCHILADAS

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!

CHICKEN ENCHILADAS

Steps:

• In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
• Preheat oven to 400 degrees.
• Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
• Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
• Place on baking dish seam side down, top with sauce. Then top with cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.