Chicken and Spinach Enchiladas

Chicken and Spinach Enchiladas might be just the main course you are searching for. One serving contains 680 calories, 38g of protein, and 30g of fat. This recipe serves 6. For $3.34 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 602 people were glad they tried this recipe. It is a rather pricey recipe for fans of Mexican food. A mixture of enchilada sauce, spinach, salsa, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Recipe Girl. From preparation to the plate, this recipe takes approximately 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Users who liked this recipe also liked Spinach Chicken Enchiladas, Chicken and Spinach Enchiladas, and Chicken, Mushroom, and Spinach Enchiladas.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 10-ounce cans enchilada sauce

10 8-inch flour tortillas

toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired

1 8 ounce package cream cheese (low fat is ok)

2 1/2 cups shredded or chopped roasted chicken

1 16-ounce jar medium salsa, divided

1 8 ounce package shredded Mexican four-cheese blend

1 10-ounce package frozen chopped spinach, thawed & squeezed dry

Equipment:

oven

microwave

bowl

baking pan

Cooking instruction summary:

1. Preheat oven to 350°F.2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken and remaining salsa, and stir until blended.4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam-sides down, in a lightly greased 13x9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.5. Bake for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.

 

Step by step:


1. Preheat oven to 350°F.

2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.

3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft.

4. Add spinach, chicken and remaining salsa, and stir until blended.

5. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla.

6. Roll up tortillas, and place, seam-sides down, in a lightly greased 13x9-inch baking dish.

7. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.

8. Bake for 30 minutes or until bubbly.

9. Let stand 5 minutes.

10. Serve with desired toppings.


Nutrition Information:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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