CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE
Steps:
- Heat oven to 350°F.
- Combine enchilada sauce, sour cream and peppers. Heat oil in medium nonstick skillet on medium heat. Add spinach; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat. Add chicken and 1/2 cup enchilada sauce mixture; mix lightly.
- Spread half the remaining enchilada sauce mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 4 tortillas, cutting into pieces and overlapping edges as necessary to form even layer. Top with half each of the chicken mixture and cheese; repeat all layers. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min. Sprinkle with onions.
Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CHIPOTLE CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
- Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.
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 ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN & SPINACH ENCHILADAS
From Southern Living - The flavor of this casserole is incredible. Very mild heat. My pre-teen kids love these even with the spinach. Delicious. I hope you all enjoy as much as my family has over the years.
Provided by SouthernSusie
Categories Chicken Breast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in Dutch oven; add salt and water to cover. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, let cool slightly. Dice or shred chicken, set aside.
- Cook spinach according to package directions; drain well, and reserve 1 cup spinach broth. Set aside.
- Saute onion in butter in Dutch Oven until tender. Stir in spinach and chicken, set aside.
- Combine soup, reserved spinach broth, milk, green chiles, sour cream, and half of cheese in bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce.
- Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place seam side down, in 2 lightly greased 13 X 9 X 2 inch backing dishes. Spoon remaining sauce over tortillas. Bake uncovered at 350 degrees for 25 minutes (I cook mine about 45 minutes to an hour). Sprinkle with additional cheese, back an additional 5 minutes.
Nutrition Facts : Calories 819.4, Fat 44.8, SaturatedFat 22.7, Cholesterol 207.7, Sodium 1691.3, Carbohydrate 44.3, Fiber 5, Sugar 6, Protein 59.6
CHIPOTLE CHICKEN AND CREAMY SPINACH
Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
- Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
- Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
- Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
- Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
- Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.
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
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "This is a very simple and delicious broiled chicken breast dish. It is from Rick Bayless. The flavor comes from the use of chipotles and creme fraiche." My original review stated, "Very easy, but wonderfully tasty meal. I used whipping cream, as creme fraiche is not available in my area. I also doubled the sauce and the spinach, as advised by *Shelly*. It was great. My only mistake was to add an extra chipotle to the mix...it was just a little spicy for my tastes, but my hubby had no complaints. There were no leftovers with this dinner." We have since made this many times and always enjoy it.
Provided by Ms B.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
- Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
- Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
- Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
- Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
- Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
- Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
- Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
- Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
- Taste and season with salt, then spoon around the chicken breasts and serve right away.
More about "chicken spinach chipotle enchilada bake recipes"
CHICKEN, SPINACH AND CHIPOTLE ENCHILADA BAKE - KNUDSEN
From knudsen.com
Servings 6Calories 400 per servingCategory Home
CHICKEN AND SPINACH ENCHILADAS - THE GIRL WHO ATE EVERYTHING
From patapop.com
HEALTHY ENCHILADAS WITH CHICKEN AND SPINACH [+ VIDEO] - THE …
From thetortillachannel.com
SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE – KDS COOKBOOK
From kdscookbook.com
CREAMY THREE CHEESE CHIPOTLE CHICKEN ENCHILADAS - HOST THE TOAST
From hostthetoast.com
RECIPE: CHICKEN + SPINACH ENCHILADAS – WHATTHECRAFT
From whatthecraft.com
MUSHROOM, SPINACH, & CHICKEN ENCHILADAS - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
CHIPOTLE CHICKEN ENCHILADAS - THE FOOD BLOG
From thefoodblog.net
SPINACH-CHICKEN ENCHILADA CASSEROLE RECIPE | LAND O’LAKES
From landolakes.com
CHIPOTLE CHICKEN ENCHILADA BAKE RECIPE - MISSION FOODS
From missionfoods.com
CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE RECIPE LIST
From salewhale.ca
CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE - PLAIN.RECIPES
From plain.recipes
CHICKEN & SPINACH ENCHILADAS RECIPE
From recipegirl.com
COOK'S ILLUSTRATED CHICKEN ENCHILADAS RECIPE - THERESCIPES.INFO
From therecipes.info
JENNY CRAIG RECIPE CREATION: SPINACH AND CHICKEN ENCHILADAS
From nothankstocake.com
CHICKEN AND SPINACH ENCHILADAS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CREAMY CHIPOTLE CHICKEN ENCHILADAS - FAB EVERYDAY
From fabeveryday.com
ENCHILADA CASSEROLE WITH PULLED CHICKEN AND SPINACH RECIPE
From foodandwine.com
CHICKEN, SPINACH AND CHIPOTLE ENCHILADA BAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
CHICKEN & SPINACH ENCHILADAS - COOK FOR YOUR LIFE
From cookforyourlife.org
CHICKEN-AND-SPINACH ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
A SIMPLE, CHICKEN AND SPINACH, GREEN ENCHILADA CASSEROLE
From myhumblekitchen.com
25 EASY CHICKEN CASSEROLE RECIPES – CHORES4KIDS
From chores4kids.com
CHIPOTLE CHICKEN ENCHILADA CASSEROLE - RECIPE - CHILI PEPPER …
From chilipeppermadness.com
CHIPOTLE CHICKEN SKILLET ENCHILADAS - HOW SWEET EATS
From howsweeteats.com
CHICKEN AND SPINACH ENCHILADAS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
SMOKY CHIPOTLE CHICKEN ENCHILADAS - STARSEED KITCHEN
From starseedkitchen.com
CHICKEN AND SPINACH ENCHILADAS — LET'S DISH RECIPES
From letsdishrecipes.com
CHICKEN SPINACH ENCHILADA CASSEROLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHICKEN & SPINACH ENCHILADAS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE - MY FOOD AND FAMILY ...
From pinterest.ca
CHICKEN ENCHILADA CASSEROLE | THE BEST OF THIS LIFE
From bestofthislife.com
SPINACH AND CHICKEN ENCHILADA CASSEROLE - TARA TEASPOON
From tarateaspoon.com
CREAMY CHICKEN AND SPINACH ENCHILADAS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN & SPINACH ENCHILADAS ... GREAT MAKE-AHEAD FOR A CROWD
From thekitchenismyplayground.com
CHIPOTLE CHICKEN ENCHILADA CASSEROLE - ALL INFORMATION ABOUT …
From therecipes.info
THE BEST CHIPOTLE CHICKEN ENCHILADA RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love