Enhancing your culinary skills with delectable chicken and spinach enchiladas, a quintessential Mexican creation, is a delightful undertaking. Bursting with delightful flavors, this dish combines tender chicken, vibrant spinach, savory cheeses, and a flavorful enchilada sauce, all nestled within warm, soft tortillas. As you embark on this culinary journey, we present a comprehensive guide to help you craft the most exquisite chicken and spinach enchiladas that will tantalize your taste buds and leave you craving more.
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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
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!
CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN
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
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.
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.
Tips:
- Use fresh spinach for the best flavor and texture.
- If you don't have canned chicken, you can cook your own chicken breasts and shred them.
- Feel free to add other ingredients to your enchiladas, such as black beans, corn, or diced tomatoes.
- To make the enchiladas ahead of time, assemble them and then cover and refrigerate for up to 24 hours. When you're ready to bake them, just bring them to room temperature for 30 minutes before baking.
- Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or shredded cheese.
Conclusion:
Chicken and spinach enchiladas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner idea, give chicken and spinach enchiladas a try.
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