Spinach Chicken Enchiladas I Made It

Spinach Chicken Enchiladas

mommyluvs2cook 10 years ago
By: Duboo

These are some seriously good enchiladas. I chopped the spinach up itty bitty tiny, since Briauna claims she doesn't like it. She ate every bite :) My husband declared these the best enchiladas I have made! I was worried the ricotta was going to be a problem. I find in some recipes it can become a grainy texture..but it was not in these. I started with just one can of enchilada sauce and was happy with that. I took my before picture but when I went to take my after picture my cameras battery died. We REALLY need to get a back up one...it's aggravating when that happens! Anyway I'm not adding my picture to the recipe because I doubt duboo wants the main picture to be an uncooked version lol!

Spinach Chicken Enchiladas
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browneyegirl 10 years ago said:

I would never thought about adding Spinach to chicken in Enchiladas.Your photo looks good though.

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mommyluvs2cook 10 years ago said:

Thanks Browneyegirl! The spinach works great in these :)

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NPMarie 10 years ago said:

I love enchiladas..Duboo's recipe sounds wonderful! Love ypour pic Michelle..even uncooked it looks delicious..!!!

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frankieanne 10 years ago said:

I never heard of ricotta or spinach in chicken enchiladas! They sound wonderful. I've been craving Mexican lately.

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chuckieb 10 years ago said:

Those look nummy Michelle! I think your picture is great, uncooked or not! I bookmarked this. I don't make a lot of Mexican food so have to ask.....will the can in the grocery store say "Enchilada sauce"? I've bought Salsa Verde before and Salsa but I don't know that I've seen Enchilada sauce. That being said, I've never looked either. :) I actually love spinach! And I know exactly what you mean about grainy ricotta. I put some in some crepes recently and felt it was grainy.

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pointsevenout 10 years ago said:

Going to make these. Have all the ingredients to make homemade tortillas, enchilada sauce, ricotta and sour cream.

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mommyluvs2cook 10 years ago said:

Yes Janet, and the brand name is usually Hatch. I used regular red enchilada sauce but they make a fire roasted one that is good too :) PSO, I don't know if you saw my review on the recipe, but I did state that I only used one can of enchilada sauce which in my opinion was a good amount.

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pointsevenout 10 years ago said:

I saw the note. But this enchilada sauce recipe I'm making makes about 3 cups so guess I'll have to look up recipes that use enchilada sauce to finish off the rest of the recipe.

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mommyluvs2cook 10 years ago said:

Gotcha :)

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pointsevenout 10 years ago said:

It would be a miracle if ONE of the recipes I make ever comes out without any left-over ingredients. But it's the way I've come to skip from recipe to recipe under an ingredient search.

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mommyluvs2cook 10 years ago said:

I know what you mean...I was VERY happy with this recipe because that 1 can was such the perfect amount to cover every space of tortilla...I really was hoping to not have to crack open that second can to only use half or something.

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duboo 10 years ago said:

I'm really happy you enjoyed this recipe. It's a favorite in our house. You certainly could get by with one can of enchilada sauce, but I like my enchiladas swimming in it, so that's why I use two. I don't understand why there are no pictures up of my enchiladas. I'm almost certain that I had one up there and I thought Keni did as well.

Here is the nutritional info:
Servings 5
Amounts per serving:
Calories 809
Calories from fat 371
Total Fat 41.2g 63 %
Saturated Fa t20.3g 101 %
Cholesterol 149mg 50 %
Sodium 1375mg 55 %
Potassium 964mg 27 %
Total Carbohydrates 51.9g 17 %
Dietary Fiber 5.4g 21 %
Protein 56.8g 114 %
Sugars 3.4g

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mommyluvs2cook 10 years ago said:

I most certainly enjoyed this :) I don't think Keni made this one duboo...it was Spinach Cheese Ball that she made.

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duboo 10 years ago said:

Yes, you are right. I miss that kid :)

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mommyluvs2cook 10 years ago said:

me too :)

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lovebreezy 10 years ago said:

So question for you all. I was "raised" with the rule that enchiladas were only made with corn tortillas and if you use flour tortillas, then it's a burrito or the like, but not an enchilada. I know there are breakable rules for stuff like this (e.g. Scalloped vs. Au gratin in the cheese debate,) and wondered which you were introduced to enchiladas with--corn or flour.

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duboo 10 years ago said:

Regional thing maybe? The only thing we do with corn anything is hard shell tacos. Soft shells are flour. Taco bowls can go either way. Burritos, enchiladas, fajitas, etc., all flour tortillas. My favorite Mexican restaurant is pretty close to that way as well. I'm not sure how authentic they are. Remember, we're sheltered up here :)

http://www.paradiso.com/menu/menu_enchiladas.php

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pointsevenout 10 years ago said:

Finally got around to making these. Big day in the kitchen, making stock and bread and this dish and a roast to get on later tonight. Mother liked it but maybe it's because of all the extra sugar in the enchilada sauce. It was a boo-bo on my part. Homemade Enchilada Sauce and Flour Tortillas and Homemade Ricotta and French Cream Creme Fraiche. I had half an enchilada and served mother up the other half. She already had another whole enchilada on her plate, to devour in a couple of hours.
Used fresh spinach. Steam wilted them down. And surprise surprise, I was out of garlic which never happens. Subbed a half teaspoon of the powdered stuff.
Only used a half cup filling in each enchilada which allowed me to use up all of my tortillas, fresh made and a couple of store bought ones. And there was plenty of sauce to go around. I wouldn't cut back to half the amount of sauce.
Took a couple of days making the milk products before this dish came together.

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mommyluvs2cook 10 years ago said:

That's great that the enchilada sauce ended up working out okay...and that Mother liked them!! Extra points there :) I forgot to mention in my review that I also used fresh spinach and just sauteed mine a bit to wilt.

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