Chicken and Spinach Enchiladas
Chicken and Spinach Enchiladas requires around 45 minutes from start to finish. This recipe makes 6 servings with 718 calories, 40g of protein, and 39g of fat each. For $2.09 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 47 people were glad they tried this recipe. Head to the store and pick up flour, garlic, monterey jack cheese, and a few other things to make it today. A couple people really liked this main course. This recipe is typical of Mexican cuisine. It is brought to you by Zagleft. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. Chicken and Spinach Enchiladas, Spinach Chicken Enchiladas, and Chicken, Mushroom, and Spinach Enchiladas are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon black pepper
2 tablespoons butter
2 1/2 cups chicken broth
3 cups chopped cooked chicken
3 tablespoons all-purpose flour
10 8-inch flour tortillas
2 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups Monterey Jack cheese
1/2 cup chopped onion
1/2 teaspoon salt
8-ounces of sour cream
1 cup chopped fresh spinach
Equipment:
aluminum foil
oven
sauce pan
bowl
baking pan
Cooking instruction summary:
Preheat the oven to 350 degrees F.Wrap the tortillas in foil and heat in the oven for 10 minutes until softened. Remove from oven and set aside.PREPARE THE SAUCEMelt the butter in a large saucepan on medium-high heat. Add the onion, garlic, coriander, cumin and pepper and cook until onion is tender, about 5 minutes.Stir the flour into the sour cream and add to the onion mixture.Stir in the broth and cook and stir until thickened and bubbly.Remove from the heat and stir in 1 1/2 cups of the cheese.At this point, taste and add salt as needed.Place the cooked chicken in a large bowl. Add 1 cup of the sauce, the spinach and 1/2 cup of the cheese and mix well.Place about 1/4 cup of the filling on top of each tortilla and roll up.Arrange the rolls, seam side down, on a lightly greased baking dish.Top with remaining sauce and cheese and bake, covered with aluminum foil for about 35 minutes or until heated through and cheese is melted.Remove from the oven and let stand for 10 minutes before serving.
Step by step:
1. Preheat the oven to 350 degrees F.Wrap the tortillas in foil and heat in the oven for 10 minutes until softened.
2. Remove from oven and set aside.PREPARE THE SAUCEMelt the butter in a large saucepan on medium-high heat.
3. Add the onion, garlic, coriander, cumin and pepper and cook until onion is tender, about 5 minutes.Stir the flour into the sour cream and add to the onion mixture.Stir in the broth and cook and stir until thickened and bubbly.
4. Remove from the heat and stir in 1 1/2 cups of the cheese.At this point, taste and add salt as needed.
5. Place the cooked chicken in a large bowl.
6. Add 1 cup of the sauce, the spinach and 1/2 cup of the cheese and mix well.
7. Place about 1/4 cup of the filling on top of each tortilla and roll up.Arrange the rolls, seam side down, on a lightly greased baking dish.Top with remaining sauce and cheese and bake, covered with aluminum foil for about 35 minutes or until heated through and cheese is melted.
8. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
