SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
SPINACH CHICKEN ENCHILADAS
My husband is a pastor, so I fix meals for large groups often. This one is a favorite and a nice change from the usual beef enchiladas.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (0 saturated fat), Cholesterol 58mg cholesterol, Sodium 496mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SPINACH AND CHICKEN ENCHILADAS
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
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
SPINACH AND CHICKEN ENCHILADAS VERDE
These easy enchiladas are stuffed with chicken, spinach, and cheese and topped with a creamy green sauce. Easy to make and even easier to love!
Provided by Andi Gleeson
Categories Main
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Spray a 9 x 13" baking pan with cooking spray.
- Stir together salsa and 1/2 c. sour cream. Add about 1/3 c. of salsa mixture to baking pan, and swirl to cover the bottom.
- Spray a large skillet with cooking spray and heat over medium-high heat. Add onion, and saute about 3 minutes. Add garlic, and cook 1-2 minutes longer. Add chicken, and sprinkle with chili powder. Stir fry until chicken is cooked on the outside, about 5 minutes.
- Stir spinach into chicken mixture and continue to cook until spinach is wilted. Turn off heat. Add salt, 1/2 c. cheese, and remaining sour cream, then stir to combine.
- Fill the center of a tortilla with chicken filling, scooping it carefully to leave most of the liquid behind in the skillet. Fold the sides of the tortilla to the center, then lay the enchilada seam-side down in the bottom of the pan. Repeat with each tortilla until pan is full of enchiladas with sides touching.
- Spoon remaining salsa mixture over the enchiladas, spreading the sauce over each tortilla with the back of the spoon. Drizzle any remaining liquid from the chicken filling over the enchiladas.
- Bake in preheated oven for 20 minutes. Carefully spread the remaining cheese over the top, and bake 5 minutes longer until cheese is melted and bubbly. Serve and enjoy!
CHICKEN AND SPINACH ENCHILADAS
Trying to eat more veggies? Here's a great way to incorporate veggies into an everyday dish. Short on time? Use a cooked rotisserie chicken from your local grocery store.
Yield 5 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-864059829", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts :
CHICKEN & SPINACH ENCHILADAS
This easy Chicken & Spinach Enchiladas recipe is a great way to use up leftover roast, poached chicken, or greens to make a quick and tasty lunch that packs in a lot of goodness. You can find rotisserie chicken in most supermarkets for this if you do not have any leftovers. It also shows you a great way to speedily transform our Quick Tomato Sauce from a pasta classic into a topping not only for enchiladas, but for quesadillas, too. If you want your sauce to have the chipotle taste but with less spiciness, scrape the seeds out of the chipotles before chopping them. We love Rudi's Organic Bakery 7 Grain with Flax Tortillas or Rudi's Gluten-Free Bakery Plain Tortillas.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Heat the Quick Tomato Sauce in a small saucepan or deep skillet with the chipotle peppers. Bring to a boil, then remove from heat and puree. Return to the heat and simmer.
- Meanwhile, heat some of the oil in a sauté pan over medium heat. Add onions and cook until softened and beginning to brown. Stir in the spinach and salt. Cook just until wilted, for about 2-3 minutes. Turn off the heat and remove half of the spinach mixture.
- Puree half of the spinach mixture with avocado, yogurt and cilantro until smooth. Add this puree back into the pan with the remaining spinach. Stir in the shredded chicken and ½ cup of the cheese. Taste for salt.
- Preheat the broiler. Lightly grease a casserole or large baking pan with the remaining oil.
- Fill the center of each tortilla with the chicken and spinach mixture, roll them up and place them in the baking pan, seam side down. Ladle the warm chipotle tomato sauce over, and sprinkle the remaining cheese over the enchiladas.
- Broil for about 5-7 minutes or until the cheese is melted and browned. Serve immediately with a garnish of cilantro and extra sauce.
Nutrition Facts : Calories 2677
CHICKEN AND SPINACH ENCHILADAS
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
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!
SPINACH AND MUSHROOM ENCHILADAS
Steps:
- For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
- For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
- Preheat the oven to 375 degrees F.
- Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.
Nutrition Facts : Calories 203 calorie, Fat 3.4 grams, SaturatedFat 1.7 grams, Carbohydrate 36 grams, Fiber 6.7 grams, Protein 9 grams
CREAMY CORN AND SPINACH ENCHILADAS
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
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.
CHICKEN AND SPINACH ENCHILADAS!
I have no idea where I got this recipe. It has been sitting on my desktop for about 3 years, and I didn't try it until last night. If only I had known! This is so yummy! And you can't even tell that it's lowfat!
Provided by ChipotleChick
Categories Chicken Breast
Time 55m
Yield 10 enchiladas, 5-10 serving(s)
Number Of Ingredients 14
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.
CHICKEN ENCHILADAS
These Chicken Enchiladas are rolled in flour tortillas, covered in a delicious homemade sauce and smothered in gooey cheese! Using pre-made rotisserie chicken makes them ready in a snap!
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon extra virgin olive oil in a medium skillet. Add spinach and continue to toss until it wilts and reduces (approximately 1 minute). Remove and spoon ingredients to a large mixing bowl.
- Add black beans through cumin to wilted spinach. Add 3 cups shredded Mexican cheese blend.
- Preheat oven to 375 degrees and set up a work area to roll your enchiladas. These work best in a baking dish with high sides that they will fit snugly into. This recipe makes 8, however they are plump suckers, so a regular 9x13 baking dish will only hold 6. I suggest working out the logistics before you start rolling.
- Spoon a very small amount of sauce into the bottom of each baking dish to prevent sticking. Just enough to lightly cover the surface. Lay out a medium whole wheat tortilla on your work surface. Measure out approximately 1/2-3/4 cup filling. Enough to make it a stuffed enchilada, but little enough that you will be able to roll it with both ends overlapping to secure it.
- Continue with remaining tortillas, fitting them snugly into the baking dish(s) of choice. Evenly pour sauce over the tops. Any exposed tortilla will get brittle and dried out while cooking. Depending on the size you may not need all of the sauce. You want enough to cover, but not to pool at the bottom.
- Top enchiladas with remaining 1 cup of shredded Mexican cheese blend. Place in oven for 20 minutes.
- Remove and allow to cool for 3-5 minutes before using a large spatula to serve. Top with a dollop of sour cream. Enjoy!
- If you've tried this recipe, please come back and let us know how it was!
Nutrition Facts : Calories 459 kcal, Carbohydrate 31 g, Protein 26 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 1417 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CHICKEN AND SPINACH ENCHILADAS
This simple, Chicken and Spinach Enchiladas casserole comes together quickly and tastes rich and savory, bursting with flavor!
Provided by TidyMom
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Grease a 9 x 13 casserole pan with cooking spray or butter, preheat oven to 350 degrees
- Sauté onion and mushrooms in butter, season with salt and dash of nutmeg
- Add spinach, sour cream, half and half, chiles, cumin, salt & cayenne. Simmer for about 3 -5 minutes.
- Pour half of the sauce into a medium-sized bowl, then add cooked chicken to the other half of the sauce.
- Fill tortillas with chicken and sauce mixture (about 1/4 - 1/3 of a cup each), roll and lay seam side down in casserole dish
- Layer half the cheese on top of the tortillas
- Spread the rest of the sauce on top of the cheese
- Top with remaining cheese
- Place, uncovered in center of oven for 30-35 mins or until bubbly. Let stand 5 minutes. Garnish with cilantro and serve with desired toppings, such as diced tomatoes and guacamole.
CREAMY CHICKEN ENCHILADAS WITH SPINACH
Flag this recipe as a crowd-pleasing choice for potlucks and casual parties. Chicken and spinach create the tasty filling and sour cream makes up the sauce for this Mexican recipe favorite.
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 14
Steps:
- In a large saucepan combine chicken and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F); drain. Using two forks, pull chicken apart into bite-size shreds.
- In a large bowl combine shredded chicken, spinach, and 1/2 cup green onions; set aside. For sauce, in a medium bowl stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chile peppers. Divide sauce in half.
- Preheat oven to 350°F. For filling, combine chicken-spinach mixture and one portion of the sauce; divide mixture into 12 portions. Place one portion of the filling near one edge of a tortilla; roll up tortilla. Place filled tortilla, seam side down, in an ungreased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling.
- Spoon the remaining sauce over tortilla rolls. Sprinkle with cheese. Bake, uncovered, about 40 minutes or until heated through and cheese is lightly browned. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onions.
Nutrition Facts : Calories 247 kcal, Carbohydrate 23 g, Cholesterol 44 mg, Protein 18 g, SaturatedFat 4 g, Sodium 395 mg, Fat 9 g, UnsaturatedFat 0 g
CHICKEN AND SPINACH ENCHILADAS
Mexican made easy! These delicious Chicken and Spinach Enchiladas can be whipped up in just 30 minutes. Buen Provecho!
Provided by Kraft Heinz
Categories Meal Occasions
Yield Makes 4-6
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C. Heat a dash of oil in a non-stick frying pan and cook onion and chicken pieces together for a 2-3 minutes. Add Wattie's frozen free-flow Spinach and continue cooking for another 2 minutes. Remove from heat and cool. Stir cottage cheese through mixture.
- Squeeze a little of the Old El Paso Enchilada Kit sauce in the base of a medium-sized ovenproof dish. To assemble enchiladas, place tortillas in the dish, fill with the chicken and spinach mixture, fold and enclose and pour remaining enchilada sauce and grated cheese over top. Bake for 15-20 minutes or until cheese melts. Serve with salad.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN, BLACK BEAN, AND SPINACH ENCHILADAS WITH TOMATILLO ENCHILADA SAUCE
Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.
Provided by Katie
Categories Main Dish
Time 1h
Number Of Ingredients 21
Steps:
- Place tomatillos in a medium sized sauce pan.
- Cover with hot water and bring to a boil. Simmer for 5 minutes.
- Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.
- Process until smooth.
- Test for heat and add the remaining half of the jalapeno if desired. Set aside.
- Melt the butter in a skillet over medium high heat.
- Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
- Slowly whisk the broth into the flour mixture.
- Stir in the sour cream, whisking if necessary to remove any lumps.
- Simmer until sauce is thickened.
- Season with salt and pepper. Set aside.
- Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.
- Preheat oven to 375 degrees F.
- Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.
- Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.
- Add the beans and carefully stir in so as not to mash up the beans.
- One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.
- Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.
- Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.
- Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.
Nutrition Facts : Calories 359 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 646 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKEN AND SPINACH ENCHILADAS
And I encourage you to give the flour tortillas a try in your next "green or cream sauce" enchiladas.
Provided by Erin, The $5 Dinner Mom
Categories Main Course
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease 2 - 9x13 glass baking dishes with non-stick cooking spray.
- In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, 1 cup of the pepper jack cheese, minced onion and garlic, cumin and some salt and pepper.
- Spoon the mixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I can generally fit 8 to 10 enchiladas in a pan, depending on how full they are and how tight they are rolled.) Fill both pans.
- Then pour 1 can of the green enchilada sauce over the top of 1 pan, and repeat with the other can. Sprinkle the remaining 3 cups of pepper jack cheese over the 2 pans.
- Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.
CHICKEN & SPINACH ENCHILADAS
You can never go wrong with enchiladas. Especially when they're made with juicy chicken breast and real, natural Mexican blend cheese that's always shredded fresh from the block. Bring this recipe to life using only the freshest ingredients, such as grilled corn, baby spinach, chopped green chilies and corn tortillas. These gooey, cheesy chicken enchiladas make for a great weekday dinner or a next day lunchtime leftover.
Categories Dinner
Yield 6
Number Of Ingredients 12
Steps:
- In a large non-stick pan, heat oil over medium heat and sauté diced onion with cumin, stirring occasionally. Cook for 5 minutes until onions are soft and translucent. Add shredded chicken, green chilies, corn and 1/2 cup enchilada sauce. Stir and heat until warm. Remove from heat, stir in cream cheese, spinach and 1-1/2 cups cheese.
- Prepare 7 x 11-inch pan with nonstick spray and spread 3/4 cup enchilada sauce in bottom. Divide filling among tortillas, roll then place on top of sauce in pan. Top with remaining enchilada sauce and cheese. Bake for 12 minutes at 375°F until cheese is melted.
- Garnish with chopped tomatoes, sliced jalapeños, lime slices. Serve with chips, salsa and guacamole.
Nutrition Facts : @context http, Calories calories, Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 0 g, Sodium 0 mg, Sugar 0 g
CHICKEN AND SPINACH ENCHILADAS WITH CREAMY SALSA VERDE SAUCE
These chicken enchiladas are so quick & easy to make! With salsa verde, shredded chicken, & spinach, they're a healthy & simple dinner.
Provided by Tiffany
Categories Main Meals
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F.
- Combine chicken, spinach, 2 Tbsp of taco seasoning, cumin, garlic powder, and red onion in a large bowl. Season with pepper and taste. Add additional taco seasoning, if desired. Season with salt as needed.
- In a separate small bowl, combine sour cream and chili verde salsa. Taste, and season with salt, pepper, taco seasoning and/or cumin as desired.
- Smear approximately 1/4 cup of the creamy salsa mixture all over the bottom of a 9×13 glass baking dish. Mix approximately 1/2 cup of the creamy salsa into the chicken and spinach mixture. Add more creamy salsa, 1 tablespoon at a time, if the mixture is dry. You want it to be a moist mixture, but not goopy and saturated.
- Measure 1/4 cup of the chicken mixture into the center of a tortilla and roll up. Place tortilla at one end of the baking dish, seam down. Repeat with remaining tortillas and chicken mixture.
- Spread the remaining creamy salsa mixture over the enchiladas. Sprinkle with shredded cheese and bake in the oven for about 20 minutes, or until the cheese is melted and slightly bubbly.
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