Spinach Chicken Enchiladas Food

SPINACH ENCHILADAS

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.

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.

CHICKEN AND SPINACH ENCHILADAS

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 & SPINACH ENCHILADAS

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.

SPINACH ENCHILADAS

Steps:

• Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
• Try tortillas, one at a time, in hot oil about 5 seconds on each side.
• Drain on paper towells.
• Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
• Spoon spinach mixture over and sprinkle with remaining cheese.
• Bake uncovered, at 325 for 30 minutes.

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 VERDE

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

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

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!

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.

CHICKEN & SPINACH ENCHILADAS

Steps:

• Place chicken in Dutch oven; add salt and water to cover. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, let cool slightly. Dice or shred chicken, set aside.
• Cook spinach according to package directions; drain well, and reserve 1 cup spinach broth. Set aside.
• Saute onion in butter in Dutch Oven until tender. Stir in spinach and chicken, set aside.
• Combine soup, reserved spinach broth, milk, green chiles, sour cream, and half of cheese in bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce.
• Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place seam side down, in 2 lightly greased 13 X 9 X 2 inch backing dishes. Spoon remaining sauce over tortillas. Bake uncovered at 350 degrees for 25 minutes (I cook mine about 45 minutes to an hour). Sprinkle with additional cheese, back an additional 5 minutes.

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.

CHICKEN, BLACK BEAN, AND SPINACH ENCHILADAS WITH TOMATILLO ENCHILADA SAUCE

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.

CREAMY CHICKEN ENCHILADAS WITH SPINACH

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.

CHICKEN & SPINACH ENCHILADAS

Steps:

• 1. In a large saute pan over medium heat, add a few circles of olive oil. Add onion and saute until translucent. Add ground chicken and break into pieces while cooking. Sprinkle meat with chili powder, cumin, onion powder, garlic powder, salt, pepper and smoked paprika. Cook until chicken is nearly done. Add spinach and cook until just wilted. Remove from heat and set aside.
• 2. Spray baking dish with cooking spray. Lay out tortillas. Spoon 3-4 tablespoons of meat/spinach mixture onto a tortilla. Use 1-2 tablespoons of salsa and enchilada sauce over the top. Cover with cheese and roll away from you. Place into prepared baking dish. Repeat with rest of the tortillas and fillings.
• 3. Once all the enchiladas are done and in the pan, sprinkle with cheese and top with a good amount of enchilada sauce (you may have a little left over). Sprinkle any remaining cheese over the top again. Bake at 400 degrees for 35-45 minutes or until bubbling. Serve with sour cream, avacado, salsa.

CHICKEN & SPINACH ENCHILADAS

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.

CHICKEN AND SPINACH ENCHILADAS

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.

CREAMY CORN AND SPINACH ENCHILADAS

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.