Jalapenos Spinach Enchiladas Recipe Genius Kitchen

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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

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS



Jalapeno Cream Cheese Chicken Enchiladas image

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Provided by baumanns

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 7

Number Of Ingredients 16

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  • Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  • Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g

JALAPENOS' SPINACH ENCHILADAS



Jalapenos' Spinach Enchiladas image

Jalapenos is a popular Mexican restaurant here in Houston, Texas. Their spinach enchiladas is one of the most popular entrees on their menu. This recipe was posted in the Houston Chronicle.

Provided by Kim D.

Categories     Spinach

Time 1h

Yield 10 serving(s)

Number Of Ingredients 19

4 (10 ounce) packages frozen chopped spinach or 4 bunches fresh spinach, cooked
2 tablespoons chopped garlic
1 large onion, chopped
1 lb fresh mushrooms, halved
1 tablespoon butter
2 slices white bread, crusts removed
salt
2 teaspoons white pepper
1/4 teaspoon nutmeg
1/2 teaspoon chili powder
2 eggs
2 cups grated monterey jack and cheddar cheese blend, divided
10 -12 flour tortillas
3 cups half-and-half
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 tablespoon cornstarch, plus
2 teaspoons cornstarch, dissolved in a small amount of cold water
3 cups chopped cilantro

Steps:

  • For enchiladas, cook the spinach according to the package directions, if using frozen.
  • While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
  • Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
  • Remove pan from heat, and set aside.
  • Drain spinach, squeezing out excess water.
  • Make bread crumbs in food processor from sliced bread.
  • Add spinach, salt, pepper, nutmeg, chili powder and eggs.
  • Process until blended thoroughly.
  • Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
  • Preheat broiler.
  • Spoon a portion of filling onto each tortilla and roll it up.
  • Place each enchilada in casserole dish, seam side down.
  • Repeat until you've used up filling.
  • For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
  • The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
  • Off the heat, stir in cilantro.
  • Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
  • Broil until cheese melts and turns a nice golden color.

Nutrition Facts : Calories 369.9, Fat 20.7, SaturatedFat 11.2, Cholesterol 87.2, Sodium 832.2, Carbohydrate 31.4, Fiber 5.4, Sugar 3.4, Protein 17.8

JALAPENO CHICKEN ENCHILADAS



Jalapeno Chicken Enchiladas image

These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. -Kaylin DeVries, Magna, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 9

2 cans (15 ounces each) tomato sauce, divided
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups sour cream
4 jalapeno peppers, seeded and chopped
1 teaspoon onion salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
3 cups shredded cheddar cheese, divided
20 flour tortillas (8 inches), warmed

Steps:

  • In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.

Nutrition Facts : Calories 751 calories, Fat 38g fat (21g saturated fat), Cholesterol 152mg cholesterol, Sodium 1405mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.

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