Chickenspinachenchiladas Recipes

SPINACH CHICKEN ENCHILADAS

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.

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!

SPINACH AND CHICKEN ENCHILADAS

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.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 275 degrees F.
• Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
• Combine all sauce ingredients and heat through, keeping warm until needed.
• Remove tortillas from oven and switch broiler on high.
• Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

EASY CHICKEN ENCHILADAS RECIPE BY TASTY

Steps:

• Heat the oven to 350°F (180°C).
• Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
• Pour thin layer of enchilada sauce into a pan.
• Pour thin layer of enchilada sauce onto a plate.
• Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
• Top completed enchiladas with the remaining enchilada sauce and cheese.
• Bake for 15 minutes, or until cheese has melted.
• Enjoy!

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.