CHICKEN ENCHILADAS WITH SPINACH CREAM SAUCE

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Chicken Enchiladas With Spinach Cream Sauce image

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

2 poblano chiles
cooking spray
1 1/2 cups vertically sliced onions, divided
2 cups shredded cooked boneless skinless chicken breasts (about 2 breasts)
6 cups fresh spinach leaves
1/4 cup chopped green onion
1 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 1/4 cups reduced-sodium fat-free chicken broth
1/3 cup chopped fresh cilantro
3 ounces cream cheese (about 1/3 cup)
1/8 teaspoon salt
4 (8 inch) corn tortillas or 4 (8 inch) flour tortillas

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

Sunday Oturu
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These enchiladas were a great way to use up leftover chicken. They were easy to make and very tasty.


Shadow Wolf
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I would definitely recommend this recipe to anyone who loves enchiladas.


yyeriim
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These enchiladas were a bit time-consuming to make, but they were worth it. They were so delicious!


Raja Anish
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I'm not a big fan of spinach, but I really enjoyed the spinach cream sauce in these enchiladas.


Alicia Berry
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These enchiladas were a bit too cheesy for my taste, but my kids loved them.


MD Rana islam MD Rana islam
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I would recommend using a rotisserie chicken to save time. It made the dish come together quickly and easily.


Shoab Shah
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The spinach cream sauce was amazing! It was so creamy and flavorful.


Shiva Ghimire
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These enchiladas were easy to make and very delicious. I will definitely be making them again.


Francklin Djaz
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I would definitely make these enchiladas again. They were a big hit with my guests.


Bengali
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The spinach cream sauce was a little bland for my taste.


Reham Kasem
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These enchiladas were a bit too spicy for me, but my husband loved them.


Aamir Rao
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I love the combination of flavors in this dish. The spinach cream sauce is creamy and tangy, and the chicken is perfectly seasoned.


kintu jenny
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These 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
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I'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
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These 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.