Chicken and Spinach Enchiladas
🕒 Prep Time: 20 minutes
🕒 Cook Time: 35 minutes
🕒 Total Time: 55 minutes
🍽️ Servings: 10 enchiladas
Description:
Embark on a culinary journey with these tantalizing Chicken and Spinach Enchiladas! An old recipe rediscovered, these enchiladas offer a burst of flavors without compromising on health. The blend of tender chicken, vibrant spinach, and zesty Mexican spices wrapped in soft tortillas is a feast for the senses. Whether you’re hosting a potluck or craving a satisfying meal, these enchiladas are sure to impress!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Boneless, skinless chicken breast |
| 1 | Package of frozen chopped spinach |
| 1/2 | Cup chopped green onion |
| 1 | Cup light sour cream |
| 1/2 | Cup plain fat-free yogurt |
| 4 | Tablespoons all-purpose flour |
| 1/2 | Teaspoon ground cumin |
| 1/2 | Teaspoon salt |
| 3/4 | Cup 1% low-fat milk |
| 2 | Canned green chili peppers |
| 10 | 7-inch flour tortillas |
| 1 | Cup Monterey Jack and cheddar cheese blend |
| 1 | Can black beans |
| 1 | Cup salsa |
Instructions:
-
In a 3-quart saucepan, place the chicken and add enough water to cover it.
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Bring the water to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the chicken is no longer pink.
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Remove the chicken from the saucepan and, once cooled, shred it into bite-size pieces using a fork. You should have about 2-1/2 to 3 cups of shredded chicken. Set it aside.
-
In a large mixing bowl, combine the shredded chicken, frozen chopped spinach, and chopped green onions. Set this mixture aside.
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In another bowl, mix together the light sour cream, plain fat-free yogurt, all-purpose flour, ground cumin, and salt until well combined.
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Stir in the 1% low-fat milk and chopped green chili peppers to complete the sauce. Divide the sauce in half, setting one portion aside for later use.
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To the remaining half of the sauce, add the chicken-spinach mixture and combine well to create the filling for the enchiladas.
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Divide the filling evenly among the 10 flour tortillas, then roll them up tightly.
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Place the rolled tortillas seam side down in an ungreased 9×13-inch rectangular baking dish. Don’t worry if you have to squeeze them in; a snug fit is fine.
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Spoon the reserved portion of sauce over the top of the enchiladas in the baking dish.
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Bake the enchiladas, uncovered, in a preheated 350°F oven for about 25 to 30 minutes or until heated through.
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Once baked, sprinkle the shredded Monterey Jack and cheddar cheese blend over the top of the enchiladas and let them stand for 5 minutes to allow the cheese to melt.
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While the enchiladas are resting, heat up the canned black beans and pour a generous amount of beans and salsa over each enchilada before serving.
Indulge in the delightful combination of flavors and textures in these Chicken and Spinach Enchiladas, a dish that promises to tantalize your taste buds and leave you craving for more with every bite!
