Nuts About Chicken Enchiladas Recipe

Name: Nuts About Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13X9 Caserole dish, sprayed with cooking spray; 3 tbsp Olive oil (Tasty Tip: Substitute Peanut Oil from a jar of Natural Peanut Butter); 3 cloves garlic, minced; 1 onion, chopped; 1 Anaheim Chile, chopped; 1 Red Bell Pepper, chopped; 1 lb grilled chicken breast, diced (Quick tip: Substitute 2 10 oz. cans white chicken breast); 1 8 oz block Cream Cheese or Low-fat cream cheese; 3 cups Baby Spinach leaves, washed; 1 cup Sliced Almonds; 1 jar bottled Chunky Salsa; 8 oz. Shredded Cheddar or Mexican Blend Cheese, divided; 8 burrito-sized Flour Tortillas (Subtitute corn or whole wheat if you prefer); 1 jar bottled Green Chile (Favorite is Durango Diner, from Durango, Colorado, but 505 also works well); Avocado slices (optional); Sour Cream (optional); Cilantro (optional)

Servings: persons

13X9 Caserole dish, sprayed with cooking spray
3 tbsp Olive oil (Tasty Tip: Substitute Peanut Oil from a jar of Natural Peanut Butter)
3 cloves garlic, minced
1 onion, chopped
1 Anaheim Chile, chopped
1 Red Bell Pepper, chopped
1 lb grilled chicken breast, diced (Quick tip: Substitute 2 10 oz. cans white chicken breast)
1 8 oz block Cream Cheese or Low-fat cream cheese
3 cups Baby Spinach leaves, washed
1 cup Sliced Almonds
1 jar bottled Chunky Salsa
8 oz. Shredded Cheddar or Mexican Blend Cheese, divided
8 burrito-sized Flour Tortillas (Subtitute corn or whole wheat if you prefer)
1 jar bottled Green Chile (Favorite is Durango Diner, from Durango, Colorado, but 505 also works well)
Avocado slices (optional)
Sour Cream (optional)
Cilantro (optional)

1
Preheat oven to 375 degrees.
2
Set aside 1/2 of cheese for topping the enchiladas.
3
Heat olive oil over medium heat in Dutch Oven. Add garlic, saute one minute. Add onion, anaheim chile and red pepper, saute 3 minutes. Stir in diced chicken, cream cheese, spinach, almonds, salsa, and remaining 1/2 of shredded cheese. Stir until cheeses are melted and ingredients are combined thoroughly.
4
Spoon one cup mixture onto one flour tortilla and roll, folding ends over and placing flap-side down in caserole dish. Continue with remaining mixture and tortillas, sqeezing them into the caserole dish. Spread green chile over the enchiladas evenly, and sprinkle with reserved shredded cheese.
5
Bake at 375 for 30-35 minutes, until cheese is melted. Let sit for 5 minutes before serving.
6
Serve garnished with Avocado, sour cream and cilantro if desired.

1561

kcal

Calories

Fat

167

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 17 ingredients. The key ingredients include: 13X9 Caserole dish, sprayed with cooking spray, 3 tbsp Olive oil (Tasty Tip: Substitute Peanut Oil from a jar of Natural Peanut Butter), 3 cloves garlic, minced, 1 onion, chopped, and more.

Yes, Nuts About Chicken Enchiladas 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.

Nuts About Chicken Enchiladas

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