Melissas Chicken Spinach Black Bean Enchiladas Recipes

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FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®



Fiesta Chicken and Black Bean Enchiladas from Mission® image

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 1h20m

Yield 4

Number Of Ingredients 15

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat-free sour cream
⅔ cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

Steps:

  • Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
  • Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
  • In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
  • In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
  • Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 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

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

MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS



Melissa's Chicken, Spinach & Black Bean Enchiladas image

This recipe is a combination of my Southwestern Spinach-Blackbean Dip (#169131) and the sauce used in Chicken Enchiladas (#129531). Very easy to make and can be frozen.

Provided by Melissa Spangler

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

10 flour tortillas
1 (16 ounce) package frozen chopped spinach
1 small onion, chopped
1 (8 ounce) package cream cheese
1 (15 ounce) can black beans, drained & rinsed
1 (10 1/2 ounce) can Rotel Tomatoes
2 cups monterey jack cheese or 2 cups cheddar cheese
1 tablespoon cumin
1/2 tablespoon chili powder
2 cups cooked chicken, shredded
2 (15 ounce) cans tomato sauce
2 teaspoons Tabasco sauce
1 teaspoon chili powder
1/4 teaspoon ground cinnamon

Steps:

  • Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
  • Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
  • Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
  • To make the Sauce:.
  • Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
  • Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
  • Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 497.2, Fat 24.9, SaturatedFat 13.2, Cholesterol 82.6, Sodium 1270.2, Carbohydrate 42.7, Fiber 8.4, Sugar 6.4, Protein 28.6

SPINACH CHICKEN ENCHILADAS



Spinach Chicken Enchiladas image

Make and share this Spinach Chicken Enchiladas recipe from Food.com.

Provided by Greffete

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, cooked and shredded
1 (8 ounce) box frozen chopped spinach, thawed and drained
1/3-1/2 cup chopped onion
1/8-1/4 teaspoon tony chasers creole seasoning (use with caution, salty)
1/4 teaspoon ground cumin (to taste)
1/4 teaspoon garlic powder (to taste)
1/4 cup chicken broth or 1/4 cup water
8 ounces shredded monterey jack and cheddar cheese blend (Low Fat works fine)
1 (16 ounce) jar Mexican crema (Found in refrigerated section at Walmart between the Cottage Cheese and Cream Cheese)
8 -10 corn tortillas

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!

Nutrition Facts : Calories 272.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 58.9, Sodium 322.7, Carbohydrate 17.1, Fiber 3.3, Sugar 1.1, Protein 21.2

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!

Nutrition Facts : Calories 384.2, Fat 28.4, SaturatedFat 14.3, Cholesterol 108.7, Sodium 1182.8, Carbohydrate 12.8, Fiber 3.1, Sugar 8.8, Protein 20.5

BLACK BEAN AND SPINACH ENCHILADAS IN JALAPENO CREAM SAUCE



Black Bean and Spinach Enchiladas in Jalapeno Cream Sauce image

Make and share this Black Bean and Spinach Enchiladas in Jalapeno Cream Sauce recipe from Food.com.

Provided by Friends Foodies

Categories     Mexican

Time 40m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 15

6 spring onions
100 g fresh spinach
3 tablespoons fresh coriander, chopped
400 g black beans, drained (240g when drained)
100 g cheddar cheese, grated
8 small flour tortillas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
3/4 cup sour cream
2 jalapenos, seeded and minced
1/2 teaspoon garlic powder
1 pinch kosher salt
1 pinch fresh ground black pepper, to taste
1/4 cup chopped fresh cilantro

Steps:

  • Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). Set aside to cool.
  • Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
  • When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. Mix well.
  • To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
  • To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. Repeat with remaining tortillas and bean mixture.
  • Pour remainder of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
  • Serve immediately.

Nutrition Facts : Calories 584.6, Fat 28, SaturatedFat 15.2, Cholesterol 64, Sodium 634.4, Carbohydrate 62.3, Fiber 12.1, Sugar 3.8, Protein 22.7

BLACK BEAN AND SPINACH ENCHILADAS



Black Bean and Spinach Enchiladas image

Taught to me by a friend, this quick and easy recipe can be whipped up on a work night and is a favorite around my house. Ingredients are ready made and very available. Round out the meals by serving with rice and corn.

Provided by brooke.boston

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can black beans, drained and rinsed
4 ounces cream cheese
3/4 cup cheddar cheese, shredded
10 ounces frozen chopped spinach
cayenne pepper
6 tortillas
2 (10 ounce) cans enchilada sauce

Steps:

  • Preheat your oven to 375.
  • In a large pan or skillet, thaw the frozen spinach over medium high heat.
  • When completely thawed, add black beans and pepper.
  • Add cream cheese to the skillet and work with it to combine the ingredients.
  • Add cheddar, stirring to help it melt and combine. Remove from heat.
  • Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
  • Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
  • Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
  • Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.

Nutrition Facts : Calories 682.4, Fat 28.1, SaturatedFat 13, Cholesterol 53.4, Sodium 1876.6, Carbohydrate 82.8, Fiber 13.1, Sugar 4.3, Protein 26.2

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