CREAMY SPINACH ENCHILADAS
Try a lighter touch for a Mexican favorite by filling tortillas with frozen spinach and cottage cheese, then baking with prepared sauce and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
- Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
- Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
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
SPINACH CHICKEN ENCHILADAS
My husband is a pastor, so I fix meals for large groups often. This one is a favorite and a nice change from the usual beef enchiladas.
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (0 saturated fat), Cholesterol 58mg cholesterol, Sodium 496mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
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!
SPINACH CHICKEN ENCHILADAS
Make and share this Spinach Chicken Enchiladas recipe from Food.com.
Provided by Greffete
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 272.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 58.9, Sodium 322.7, Carbohydrate 17.1, Fiber 3.3, Sugar 1.1, Protein 21.2
CREAMY CORN AND SPINACH ENCHILADAS
These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Serve with sliced tomatoes and just wait for the "mmm's." Use a metal measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.
Provided by Food Network
Categories main-dish
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 "spinachchickenenchiladas recipes"
CHICKEN ENCHILADAS RECIPE - JESSICA GAVIN
From jessicagavin.com
Ratings 138Calories 253 per servingCategory Entree
- In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and ½ teaspoon black pepper.
- Season each side of the chicken breasts with ½ teaspoon of the spice mixture. Save the additional seasoning mix.
- Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
- Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
MUSHROOM, SPINACH, & CHICKEN ENCHILADAS - THE GIRL …
From the-girl-who-ate-everything.com
4.1/5 (19)Category Main CourseCuisine MexicanTotal Time 35 mins
- For the filling: Melt the butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
SPINACH ENCHILADAS RECIPE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (5)Total Time 45 minsCategory Main Course, DinnerCalories 207 per serving
- Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
- Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
CHICKEN ENCHILADAS - RECIPETIN EATS
From recipetineats.com
5/5 (64)Category MainsCuisine MexicanCalories 471 per serving
- Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
SPINACH-CHICKEN ENCHILADA CASSEROLE RECIPE - LAND …
From landolakes.com
3/5 (3)Servings 8Cuisine MexicanCalories 525 per serving
- Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add onion and chicken strips. Cook over medium heat, stirring occasionally, 5-7 minutes or until chicken is no longer pink.
- Combine sour cream, milk, soup, spinach, garlic powder and onion powder in medium bowl; mix well. Spread 1 cup sour cream mixture onto bottom of greased 13x9-inch baking dish.
- Divide chicken mixture among tortillas. Top each 1 slice American cheese; roll up. Place tortillas in prepared dish, seam-side down.
- Spread with remaining sour cream mixture. Sprinkle with mozzarella cheese. Bake 30-35 minutes or until heated through and bubbly.
SPINACH CHICKEN ENCHILADAS - A ... - A CANADIAN FOODIE
From acanadianfoodie.com
Reviews 12Category MainCuisine MexicanEstimated Reading Time 4 mins
- Roast the Poblanos over a gas flame or grill, turning regularly, until the skins have blistered and blackened on all side (5-8 minutes)
CHICKEN AND SPINACH ENCHILADAS - DIABETES FOOD HUB
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5/5 (191)Servings 5Cuisine Mexican/SouthwesternCategory Dinner, Lunch, Main Dish, Quick & Easy
SPINACH AND CHICKEN ENCHILADAS VERDES - THE WEARY CHEF
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CHICKEN ENCHILADAS VERDE WITH SPINACH, BLACK BEANS ...
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CHICKEN SPINACH ENCHILADAS RECIPE
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3.7/5 (36)Total Time 45 minsServings 4Calories 474 per serving
CHICKEN ENCHILADAS | TASTY KITCHEN: A HAPPY RECIPE …
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CHICKEN AND SPINACH ENCHILADAS VERDES - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (7)Total Time 1 hr 5 minsCategory DinnerCalories 665 per serving
- Put the halved jalapeño, 2 cloves of smashed garlic, quartered onion, lime juice and zest, olive oil (2 tablespoons), water (2 tablespoons, and salt and pepper to taste in a food processor and blend until pureed.
- Marinate the cut up chicken pieces in the jalapeño garlic mixture in a plastic bag or airtight container for at least 2 hours or as long as 2 days (or freeze for up to 6 months).
- Cook the chicken on high heat in a cast iron (or other thick) skillet for 5-7 minutes on each side, until darkly seared and cooked through completely.
CHICKEN ENCHILADAS - A TASTE OF MADNESS
From atasteofmadness.com
Ratings 9Total Time 35 minsEstimated Reading Time 3 mins
- In a medium saucepan, heat the oil and flour on medium heat. Whisk together and bring to a boil. Allow to boil for around 1 minute.
- Add in the spices and mix until a thick paste forms. Add in the chicken broth and whisk well. Bring to a boil, then reduce the heat and allow to simmer for 10 minutes, or until thickened.
SPINACH ENCHILADAS - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
4.5/5 (33)Total Time 45 minsCategory MainCalories 413 per serving
- Thaw frozen spinach in microwave by heating for 2 to 3 minutes. Ring out as much water as possible.
- Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize.
CREAMY SPINACH ENCHILADAS RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (432)Total Time 45 minsServings 4Calories 712 per serving
- Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
- Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.
CHICKEN AND SPINACH ENCHILADAS WITH SALSA VERDE SAUCE ...
From dontwastethecrumbs.com
5/5 (4)Total Time 40 minsCategory Main Meals
- Combine chicken, spinach, 2 Tbsp of taco seasoning, cumin, garlic powder, and red onion in a large bowl. Season with pepper and taste. Add additional taco seasoning, if desired. Season with salt as needed.
- In a separate small bowl, combine sour cream and chili verde salsa. Taste, and season with salt, pepper, taco seasoning and/or cumin as desired.
- Smear approximately 1/4 cup of the creamy salsa mixture all over the bottom of a 9×13 glass baking dish. Mix approximately 1/2 cup of the creamy salsa into the chicken and spinach mixture. Add more creamy salsa, 1 tablespoon at a time, if the mixture is dry. You want it to be a moist mixture, but not goopy and saturated.
CHICKEN AND SPINACH ENCHILADAS - LET'S DISH RECIPES
From letsdishrecipes.com
4.3/5 (114)Total Time 35 minsCategory Main DishesCalories 823 per serving
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Place cooked, shredded chicken in a large bowl.
- In a large skillet, heat oil over medium heat. Saute onions and garlic until soft, 3-5 minutes. Add spinach and saute a few minutes more until wilted. Stir spinach mixture into chicken, along with 1/2 cup of the cheese.
- To the same skillet, melt the butter. Stir in the flour. Whisk in the chicken broth and bring to a simmer. Stir in the cumin and season with salt and pepper to taste.
- Cook until broth is thickened, then stir in the green chiles, sour cream and lime juice. Stir 1 cup of the sauce to the chicken and spinach mixture.
SPINACH CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Servings 6
- Combine 1 can tomatoes and green chiles, chicken, and 1 cup water in a saucepan. Drain remaining 1 can tomatoes and green chiles, and add liquid to saucepan. Set drained tomatoes and green chiles aside.
- Bring chicken mixture to a boil; reduce heat, and cook 10 to 15 minutes. Remove chicken, and strain cooking liquid, reserving 2 1/2 cups liquid and diced tomatoes and green chiles. Cool chicken slightly, and chop.
- Melt butter in saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in reserved tomato liquid until blended. Add cream cheese, and cook, whisking constantly, 5 minutes or until sauce is thickened. Spread 1 cup sauce into bottom of a lightly greased 13- x 9-inch baking dish.
- Press spinach between paper towels to remove excess moisture. Stir together spinach, chicken, half of reserved diced tomatoes and green chiles, cottage cheese, sour cream, and 1 cup cheese blend. Spoon mixture down center of each flour tortilla; roll up. Place, seam side down, in dish. Top with remaining sauce.
CREAMY CHICKEN ENCHILADAS WITH SPINACH | BETTER HOMES ...
From bhg.com
4.5/5 (4)Calories 247 per serving
- 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 AND SPINACH ENCHILADAS - TIDYMOM®
From tidymom.net
4/5 (1)Category Main Dish
- Add spinach, sour cream, half and half, chiles, cumin, salt & cayenne. Simmer for about 3 -5 minutes.
- Pour half of the sauce into a medium-sized bowl, then add cooked chicken to the other half of the sauce.
SPINACH AND CHEESE ENCHILADAS - THE PKP WAY
From thepkpway.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 1621 per serving
- Warm a nonstick skillet over medium heat. Cook the tortilla one at a time on both sides. When the tortilla has opaque white spots and some brown spots, transfer to a clean dish and set aside. Repeat with the remaining tortillas.
- In the same skillet over low heat add ½ cup of the sauce and mix in the water to thin out. Warm the sauce for about 2 minutes and then off the heat.
CHICKEN, BLACK BEAN, AND SPINACH ENCHILADAS - GOOD LIFE EATS
From goodlifeeats.com
Category Main DishCalories 359 per serving
- Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.
SPINACH AND CHEESE ENCHILADAS - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.4/5 (23)Total Time 55 minsCategory Main DishCalories 200 per serving
- For the spinach mixture, in a large 12-inch nonstick skillet, heat the 1 teaspoon oil over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, broth and salt and pepper (start with about 1/4 teaspoon each and add more to taste). Cover the skillet and cook 2-3 minutes until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.
- For the spice mixture, heat the 1 1/2 tablespoons oil until hot. Add the flour, chili powder, cumin, oregano and garlic powder and whisk to combine. The mixture will be crumbly. Continue stirring and moving it about the skillet for 1-2 minutes until it is fragrant.
- Slowly add one cup of the broth whisking vigorously to avoid clumps. Once the first cup of broth has been incorporated, whisk in the last of the broth gradually. Cook, whisking constantly, until the mixture is thick and bubbling, 3-4 minutes. Stir in the vinegar and salt and pepper to taste.
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (64)Total Time 55 mins
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
THE BEST CHICKEN ENCHILADAS RECIPE
From skinnytaste.com
Ratings 281Calories 168 per servingCategory Dinner
- In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
- Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
GLUTEN-FREE BLACK BEAN & SPINACH ENCHILADAS RECIPE
From fitlivingeats.com
Reviews 10Calories 33 per servingCategory Main
- Add frozen spinach, black beans and hemp seeds (for a boost of protein!) to a large mixing bowl.
BEST CHICKEN ENCHILADAS RECIPE - EASY ... - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Main Dish, PoultryServings 8Total Time 1 hr 10 mins
- Preheat the oven to 350 F. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side.
- Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder.
- Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear.
BAKED CHICKEN ENCHILADAS + VIDEO - SAVORY EXPERIMENTS
From savoryexperiments.com
Ratings 37Calories 459 per servingCategory Main Course, Main Dish
- Heat 1 tablespoon extra virgin olive oil in a medium skillet. Add spinach and continue to toss until it wilts and reduces (approximately 1 minute). Remove and spoon ingredients to a large mixing bowl.
- Add black beans through cumin to wilted spinach. Add 3 cups shredded Mexican cheese blend.
- Preheat oven to 375 degrees and set up a work area to roll your enchiladas. These work best in a baking dish with high sides that they will fit snugly into. This recipe makes 8, however they are plump suckers, so a regular 9x13 baking dish will only hold 6. I suggest working out the logistics before you start rolling.
- Spoon a very small amount of sauce into the bottom of each baking dish to prevent sticking. Just enough to lightly cover the surface. Lay out a medium whole wheat tortilla on your work surface. Measure out approximately 1/2-3/4 cup filling. Enough to make it a stuffed enchilada, but little enough that you will be able to roll it with both ends overlapping to secure it.
CHICKEN & SPINACH ENCHILADAS | TASTY KITCHEN: A HAPPY ...
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4.8/5
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Reviews 1Estimated Reading Time 2 minsServings 4Total Time 50 mins
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