Chicken Enchiladas With Spinach Cream Sauce Recipes

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!

CHICKEN ENCHILADAS WITH SPINACH CREAM SAUCE

Steps:

• Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
• Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
• Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.
• Preheat oven to 350 degrees F.
• Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine flour and broth. Add flour mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach in a food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.
• Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350 degrees F for 10 minutes or until enchiladas are thoroughly heated.

SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Cilantro Cream Sauce: Puree garlic with salt.
• Combine sour cream, onion, cilantro and sugar.
• Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
• Add spinach and cook 5 to 10 minutes.
• Stir 1 cup of sauce into spinach mixture.
• Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
• Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
• Roll tortilla, tuck ends underneath and place on a baking pan.
• Continue until all are gone.
• Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
• Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
• Serve with extra sauce.