MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS
This recipe is a combination of my Southwestern Spinach-Blackbean Dip (#169131) and the sauce used in Chicken Enchiladas (#129531). Very easy to make and can be frozen.
Provided by Melissa Spangler
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
- Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
- Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
- To make the Sauce:.
- Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
- Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
- Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 497.2, Fat 24.9, SaturatedFat 13.2, Cholesterol 82.6, Sodium 1270.2, Carbohydrate 42.7, Fiber 8.4, Sugar 6.4, Protein 28.6
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®
Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
- Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
- In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
- In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
- Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g
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
BLACK BEAN AND SPINACH ENCHILADAS
Taught to me by a friend, this quick and easy recipe can be whipped up on a work night and is a favorite around my house. Ingredients are ready made and very available. Round out the meals by serving with rice and corn.
Provided by brooke.boston
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 375.
- In a large pan or skillet, thaw the frozen spinach over medium high heat.
- When completely thawed, add black beans and pepper.
- Add cream cheese to the skillet and work with it to combine the ingredients.
- Add cheddar, stirring to help it melt and combine. Remove from heat.
- Divide the mixture into the center of the six tortillas, folding both ends over and rolling to the center.
- Pour one can of the enchilada sauce in the bottom of a 9 by 13 glass baking pan.
- Arrange the enchiladas in the pan, pour the remaining can of sauce over them and top with more shredded cheddar to garnish.
- Bake approximately 15-20 minutes, until sauces is bubbling and cheddar garnish is browned slightly.
Nutrition Facts : Calories 682.4, Fat 28.1, SaturatedFat 13, Cholesterol 53.4, Sodium 1876.6, Carbohydrate 82.8, Fiber 13.1, Sugar 4.3, Protein 26.2
BLACK BEANS & RICE CHICKEN ENCHILADAS
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F Make Zatarains Black Beans & Rice according to package directions. Add to black beans & rice, shredded chicken, green chilies & corn. In a separate bowl combine cream of chicken soup, sour cream, and cheese. Spread 1/3 of soup mixture onto bottom of 9 x 13 casserole dish or divide into two 9 x 9 casserole dishes and freeze one for later. Scoop 1/2 cup of rice & beans mixture into a tortilla, sprinkle with mozzarella cheese and roll up. Place in casserole dish on top of soup mixture. Scoop and roll all tortillas. Once pan is full, pour remaining soup mixture on top of all rolled tortillas. Bake for 30 minutes. Remove from oven and devour!
CHICKEN AND SPINACH ENCHILADAS
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
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!
Nutrition Facts : Calories 384.2, Fat 28.4, SaturatedFat 14.3, Cholesterol 108.7, Sodium 1182.8, Carbohydrate 12.8, Fiber 3.1, Sugar 8.8, Protein 20.5
CREAMY CHICKEN & BLACK BEAN ENCHILADAS
Great way to use the leftovers from a store bought rotisserie chicken. Lessen the spice in the enchilada sauce if you don't like heat.
Provided by Coraniaid
Categories Tex Mex
Time 50m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 10
Steps:
- Add vegetable oil to skillet & heat on medium.
- Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
- Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
- Cut cream cheese into pieces & stir into tomato mix.
- Rinse & drain beans (if canned).
- Add beans, corn, chicken & cumin to pan. Stir.
- Add salt to taste.
- Preheat oven to 350 degrees.
- Scoop 1/2 cup chicken mix into tortilla.
- Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
- Pour enchilada sauce over enchiladas.
- Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.
Nutrition Facts : Calories 430, Fat 14.2, SaturatedFat 4.9, Cholesterol 45, Sodium 1233, Carbohydrate 54.8, Fiber 7.1, Sugar 5.5, Protein 22.1
SPINACH CHICKEN ENCHILADAS
Make and share this Spinach Chicken Enchiladas recipe from Food.com.
Provided by Greffete
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
- Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.
- In the meantime preheat oven to 425°F.
- Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.
- When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
- In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
- Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
- Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.
- Enjoy!
Nutrition Facts : Calories 272.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 58.9, Sodium 322.7, Carbohydrate 17.1, Fiber 3.3, Sugar 1.1, Protein 21.2
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