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:
