Creamy Corn And Spinach Enchiladas With Chicken Recipes

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CREAMY CORN AND SPINACH ENCHILADAS



Creamy Corn and Spinach Enchiladas image

These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Serve with sliced tomatoes and just wait for the "mmm's." Use a metal measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt
12 super size corn tortillas (each about 6 1/2-inches across)
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves

Steps:

  • Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
  • To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
  • Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
  • To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN



Creamy Corn and Spinach Enchiladas With Chicken image

These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.

Provided by sarahbeier

Categories     < 60 Mins

Time 55m

Yield 3 enchiladas each, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, chopped
2 1/2 cups rotisserie-cooked chicken, shredded
1 (4 ounce) can diced green chilies
1 1/2 teaspoons cayenne pepper
1/2 teaspoon cumin
1 (14 3/4 ounce) can cream-style corn
1 (10 ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 1/2 cups monterey jack cheese, shredded, divided
1/2 teaspoon salt
12 large corn tortillas (6 to 6.5 inches)
1/2 cup fresh cilantro, chopped
3/4 cup green taco sauce or 3/4 cup salsa verde
1/2 cup light sour cream

Steps:

  • Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
  • Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
  • Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
  • Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
  • Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
  • For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.

CREAMY CORN AND SPINACH ENCHILADAS



Creamy Corn and Spinach Enchiladas image

A friend of mine ordered corn enchiladas while we were out to lunch last weekend. I wasn't in the mood for it at the time but later that day I though it seemed like the perfect way to use some of the Hatch chile I have in the freezer. I had some left over spinach so I decided to throw that in as well.

Provided by atxfoodies

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon salt
1 teaspoon black pepper
1 (16 ounce) package frozen sweet corn
1/2 cup roasted hatch new mexico green chili pepper, diced (leave the seeds in if you want extra heat)
1 bunch spinach
1 (8 ounce) package light cream cheese, softened
1 (8 ounce) package light sour cream (reserve half for topping after baked)
1 -2 tablespoon fresh cilantro, finely chopped (this is about a handful unchopped)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
12 corn tortillas
1 (16 ounce) jar green tomatillo sauce
12 ounces monterey jack cheese, shredded

Steps:

  • Saute onion in large skillet until soft. Add salt and pepper to onion while sauteing. In a large bowl, defrost corn in microwave and drain well. Return to large bowl.
  • Add diced Hatch chile to corn.
  • Add spinach to sauteing onions and cook down, about 5 minutes.
  • Add softened cream cheese, 4 oz of sour cream, chopped cilantro, cumin, garlic powder, salt, and onion / spinach mixture to corn and Hatch chile and mix well.
  • Lightly grease 9x13 baking dish with olive oil.
  • Fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. Roll tortillas and line in baking dish. (It may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. Also, I was able to fit 8 across and 4 down in my baking dish.).
  • Add tomatillo sauce to cover rolled enchiladas and cover with cheese.
  • Bake at 350 for about 30 minutes or until brown on top.

CHICKEN AND SPINACH ENCHILADAS



Chicken and Spinach Enchiladas 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!

Provided by Chef 495452

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

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!

CHICKEN ENCHILADAS WITH SPINACH CREAM SAUCE



Chicken Enchiladas With Spinach Cream Sauce image

Another recipe given to me that I can't wait to try. I am a huge enchiladas lover and make them quite a lot, but never had them with spinach.

Provided by Asha1126

Categories     Chicken

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 14

2 poblano chiles
cooking spray
1 1/2 cups vertically sliced onions, divided
2 cups shredded cooked boneless skinless chicken breasts (about 2 breasts)
6 cups fresh spinach leaves
1/4 cup chopped green onion
1 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 1/4 cups reduced-sodium fat-free chicken broth
1/3 cup chopped fresh cilantro
3 ounces cream cheese (about 1/3 cup)
1/8 teaspoon salt
4 (8 inch) corn tortillas or 4 (8 inch) flour tortillas

Steps:

  • Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
  • Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
  • Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.
  • Preheat oven to 350 degrees F.
  • Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine flour and broth. Add flour mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach in a food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.
  • Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350 degrees F for 10 minutes or until enchiladas are thoroughly heated.

Nutrition Facts : Calories 641.5, Fat 22.5, SaturatedFat 11.2, Cholesterol 165.8, Sodium 487.1, Carbohydrate 56.1, Fiber 9.1, Sugar 8.8, Protein 56.1

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