Spinach And Chicken Enchiladas
From 5thsister 15 years ago
- 30 minutes to make
- Serves 6
I was in the mood for enchiladas last evening. I am also trying to incorporate more leafy greens into our diet. I took out my old trusty Better Homes and Garden cook book and used their Chicken Enchilada Casserole as a base recipe. Read more I tweaked it to include the spinach and substituted some herbs/seasonings and along with type of cheese. The following recipe is the result. Serve with a side of rice or beans for a complete meal. My whole family really enjoyed their dinner! I hope you enjoy it, too! See less
Ingredients
- 1 cup chopped onion shopping list
- 2-3 cloves minced garlic shopping list
- 1 package fresh spinach, rinsed well shopping list
- 2 tbsp. butter shopping list
- 2 cups shredded cooked chicken shopping list
- 1 small can chopped green chili peppers shopping list
- 2-3 teaspoons of cumin shopping list
- 1 teaspoon lime juice shopping list
- 1-2 dashes cayenne pepper shopping list
- fresh ground pepper to taste shopping list
- 2 cups shredded cheddar cheese shopping list
- 3 tbsp. butter shopping list
- 1/4 cup flour shopping list
- 1 teaspoon ground coriander shopping list
- 2 1/2 cups chicken broth shopping list
- 1 cup sour cream shopping list
- 12 6 inch tortillas shopping list
- 1-2 tbsp. freshly chopped cilantro (optional) shopping list
How to make it
- For filling:
- Saute onion and garlic in 2 tablespoons of butter until tender.
- Add spinach and toss until wilted.
- Combine spinach-onion mix, in a bowl with the chicken.
- Add green chili pepper, 1/2 cup cheddar cheese, cumin, lime juice, cayenne pepper and black pepper.
- Set aside.
- For sauce:
- In same saucepan melt 3 tablespoons of butter
- Stir in flour and coriander.
- Once you have a nice roux, add the chicken broth.
- Continue stirring until thickened and bubbly and then cook and stir for a few minutes longer
- Remove from heat and add sour cream and 1/2 cup of cheddar cheese, gently mixing until smooth.
- Add 1/2 cup of sauce to chicken mixture.
- Putting it together:
- Place a spoonful or two of sauce to coat the bottom of a 13x9 baking dish.
- Place approximately 1/4 cup chicken mixture onto a tortilla.
- Roll tortilla up and place seam side down in the baking dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over and top with the rest of the shredded cheddar.
- Add freshly chopped cilantro, if desired.
- Bake in a 350 oven for 30 minutes.
The Rating
Reviewed by 8 people-
This is my kind of Chicken Enchiladas, the spinach and herbs you have selected go well together, love the addition of the green chili peppers and cheese too.
Five Forks
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in loved it
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Now we're talking! I love to make chicken enchilada's in the winter season...why didn't I think of adding spinach?! This is definately on my TO DO list. Thanks 5thsister~
lafluers
in Lincoln loved it
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I love anything with spinach so I'm definitely trying this. Thanks, 5th!.
babskitchen
in Ft. Myers loved it
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