CHICKEN ENCHILADAS WITH SPINACH CREAM SAUCE
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
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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Sunday Oturu
o@gmail.comThese enchiladas were a great way to use up leftover chicken. They were easy to make and very tasty.
Shadow Wolf
w_s70@gmail.comI would definitely recommend this recipe to anyone who loves enchiladas.
yyeriim
yyeriim49@aol.comThese enchiladas were a bit time-consuming to make, but they were worth it. They were so delicious!
Raja Anish
a7@aol.comI'm not a big fan of spinach, but I really enjoyed the spinach cream sauce in these enchiladas.
Alicia Berry
berry_a@hotmail.comThese enchiladas were a bit too cheesy for my taste, but my kids loved them.
MD Rana islam MD Rana islam
i-m97@gmail.comI would recommend using a rotisserie chicken to save time. It made the dish come together quickly and easily.
Shoab Shah
s32@hotmail.comThe spinach cream sauce was amazing! It was so creamy and flavorful.
Shiva Ghimire
shivag81@hotmail.comThese enchiladas were easy to make and very delicious. I will definitely be making them again.
Francklin Djaz
fd26@gmail.comI would definitely make these enchiladas again. They were a big hit with my guests.
Bengali
bengali@gmail.comThe spinach cream sauce was a little bland for my taste.
Reham Kasem
kasem-reham@aol.comThese enchiladas were a bit too spicy for me, but my husband loved them.
Aamir Rao
r@hotmail.comI love the combination of flavors in this dish. The spinach cream sauce is creamy and tangy, and the chicken is perfectly seasoned.
kintu jenny
j.k@yahoo.comThese enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and the dish was still very flavorful.
Syrah Hong
s.hong30@hotmail.comI'm not a big fan of spinach, but I really enjoyed these enchiladas. The spinach cream sauce was surprisingly delicious, and it paired perfectly with the chicken and tortillas.
BARAKA
baraka@gmail.comThese chicken enchiladas with spinach cream sauce were a hit with my family! The sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this recipe again.