Chicken Spinach Enchiladas Recipes

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SPINACH CHICKEN ENCHILADAS



Spinach Chicken Enchiladas image

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

4 boneless skinless chicken breast halves, cut into thin strips
1/4 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup fat-free milk
1 cup sour cream
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded part-skim mozzarella cheese
8 flour tortillas (8 inches)
Minced fresh parsley

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 AND SPINACH ENCHILADAS



Chicken and Spinach Enchiladas image

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

16 ounces sour cream
8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
1 1/4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
flour tortilla
2 (10 ounce) cans enchilada sauce
shredded cheese (fiesta blend or your choice)

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 AND CHICKEN ENCHILADAS



Spinach and Chicken Enchiladas image

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

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
2 large cooked chicken breast halves, diced
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
½ teaspoon chili powder
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup ricotta cheese
½ cup sour cream
1 ½ cups shredded Monterey Jack cheese, divided
1 ½ cups shredded mozzarella cheese, divided
5 (10 inch) flour tortillas
2 (10 ounce) cans enchilada sauce

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

CREAMY CORN AND SPINACH ENCHILADAS



Creamy Corn and Spinach Enchiladas image

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

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt
12 super size corn tortillas (each about 6 1/2-inches across)
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves

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.

SPINACH ENCHILADAS



Spinach Enchiladas image

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

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

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

CHICKEN AND SPINACH ENCHILADAS!



Chicken and Spinach Enchiladas! image

I have no idea where I got this recipe. It has been sitting on my desktop for about 3 years, and I didn't try it until last night. If only I had known! This is so yummy! And you can't even tell that it's lowfat!

Provided by ChipotleChick

Categories     Chicken Breast

Time 55m

Yield 10 enchiladas, 5-10 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1/2 cup thinly sliced green onion
1 (16 ounce) carton light sour cream
1/2 cup plain fat-free yogurt
4 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 (4 ounce) cans diced green chili peppers, drained
10 7-inch flour tortillas
1 cup shredded reduced-fat monterey jack and cheddar cheese blend
1 can black beans
1 jar salsa

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.

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