Spinach Chicken Enchilada Casserole 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.

SPINACH-CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add onion and chicken strips. Cook over medium heat, stirring occasionally, 5-7 minutes or until chicken is no longer pink.
• Combine sour cream, milk, soup, spinach, garlic powder and onion powder in medium bowl; mix well. Spread 1 cup sour cream mixture onto bottom of greased 13x9-inch baking dish.
• Divide chicken mixture among tortillas. Top each 1 slice American cheese; roll up. Place tortillas in prepared dish, seam-side down.
• Spread with remaining sour cream mixture. Sprinkle with mozzarella cheese. Bake 30-35 minutes or until heated through and bubbly.

SPINACH AND CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. In a bowl combine chicken, half the scallions and all of the bell pepper, cheese and spinach; set aside. Spread a few tablespoons of enchilada sauce in the bottom of a 1½-qt baking dish.
• Cut polenta into thin rounds less than ¼ inch thick. Place half the rounds in the bottom of the baking dish; top with half the chicken mixture, then the remaining polenta rounds. Cover with the rest of the chicken mixture and pour remaining enchilada sauce over entire dish. Bake until cooked through, about 45 min. Top with remaining scallions.

CHICKEN SPINACH ENCHILADA CASSEROLE

Steps:

• Poach the chicken for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside. Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chile, sour cream, chicken, cumin and blend well. Line a greased casserole with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 degrees F for 30 minutes

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 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 ENCHILADAS

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.

SPINACH CHICKEN ENCHILADAS

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!

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.