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Chicken Spinach Enchiladas

 
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An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

 

Ingredients

1 tablespoons butter
1 tablespoons vegetable oil
2 cloves garlic
minced
10 ounces spinach
1 package
2 chicken breast halves, boneless, skinless
boiled and shredded
7 ounces green chili peppers, canned
1 can, drained, and chopped
1 packet seasoning
enchilada seasoning
*
2 cups cottage cheese
*
1 cup ricotta cheese
or use cottage cheese
½ cup sour cream
2 cups monterey jack cheese
shredded
corn tortillas (6-inch)
shells
*
19 ounces enchilada sauce
1 can

Directions

  1. Make meat mixture - heat oil in medium sauce pan add chicken and green Chile. Sauté until brown then add enchilada seasoning and cook meat according to packet.

  2. Make cheese mixture - in medium bowl mix sour cream cottage cheese and ricotta cheese. Add salt and pepper to taste.

  3. Melt butter in sauce pan over med heat add garlic and cook until fragrant. Stir in spinach and cook for 5 min.

  4. Add spinach, olives, and 1 cup cheese to cheese mixture.

  5. Spoon mixtures into the center of tortilla and roll and place into greased 9 by 13 inch (23 by 33cm) baking dish.

  6. Top with remaining cheese and enchilada sauce.

  7. Bake at 350℉ (180℃) F in a pre-heated oven for 30 minutes or until cheese is melted.

Chicken enchiladas

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 47467% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 740mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 65g
Vitamin A 47% Vitamin C 26%
Calcium 56% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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