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!
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.
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.
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.
More about “chicken and spinach enchiladas recipes”
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.
