Chicken And Spinach Enchiladas Recipe Recipe

Name: Chicken And Spinach Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cooked chicken (reserve broth); 1 onion, minced; 1/8 teaspoon cumin; 1/8 teaspoon coriander; 1 pkg. frzn minced spinach; 1 teaspoon white vinegar; 12 flour tortillas; 1 (6 ounce.) carton lowfat sour cream; 1 1/2 c. shredded Monterey Jack cheese; 1 fresh jalapeno, sliced; Paprika; Salt and pepper to taste

Servings: persons

2 c. cooked chicken (reserve broth)
1 onion, minced
1/8 teaspoon cumin
1/8 teaspoon coriander
1 pkg. frzn minced spinach
1 teaspoon white vinegar
12 flour tortillas
1 (6 ounce.) carton lowfat sour cream
1 1/2 c. shredded Monterey Jack cheese
1 fresh jalapeno, sliced
Paprika
Salt and pepper to taste

1
Cook chicken in water with onion, cumin, and coriander.
2
When tender remove skin and bone (or possibly use only skinless boneless white meat), and reserve broth (keep hot).
3
Cook spinach with vinegar as package directs.
4
Cut chicken into small chunks and put in food processor and chop finely.
5
Place in bowl with minced spinach which has been in the food processor for a minute.
6
Stir both to mix well.
7
Dip tortillas (one at a time) into the warm chicken broth.
8
Fill each tortilla with some of the chicken-spinach mix, roll up and place flap side down in Pammed Pyrex dish 9 x 13.
9
Gently heat lowfat sour cream with 2 Tbsp.
10
chicken broth, stirring till creamy.
11
Pour over enchiladas.
12
Cook at 350 degrees for 30 min.
13
Sprinkle top with shredded cheese, paprika, and jalapeno slice.
14
Return to oven till cheese melts.
15
If freezing, don't add in lowfat sour cream topping.
16
But cover dish with plastic wrap.
17
Defrost in refrigerator before continuing with recipe.

1722

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. cooked chicken (reserve broth), 1 onion, minced, 1/8 teaspoon cumin, 1/8 teaspoon coriander, and more.

Yes, Chicken And Spinach Enchiladas Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Spinach Enchiladas Recipe

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