Chicken Spinach Enchiladas Recipes

CHICKEN AND SPINACH ENCHILADAS

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!

CHICKEN & SPINACH ENCHILADAS

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.

CHICKEN AND SPINACH ENCHILADAS!

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.