Spicy Chicken And Spinach Enchiladas Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Cooked and cubed chicken | 3 Cup (16 tbs) | |
| 1 1/4 cups mild picante sauce | ||
| 1/2 cup chopped green onions | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| Tomato sauce | 2 Can (10oz) | |
| Shredded Cheddar cheese | 12 Ounce | |
| 9-oz. pkg. Frozen Chopped Spinach, thawed, squeezed to drain | ||
| Ripe olives | 4 1/4 Ounce, chopped | |
| Green chiles | 4 Ounce, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Oil | 4 Tablespoon | |
| 10 (8-inch) flour tortillas Shredded lettuce Chopped tomatoes Sliced green onions Dairy sour cream | ||
Directions
In 4-quart saucepan, combine chicken, 3/4 cup of the picante sauce, 1/2 cup green onions, onion, red pepper, 1 can tomato sauce, 1 1/2 cups of the cheese, spinach, olives, green chiles, garlic, salt and pepper; mix well.
Simmer uncovered over medium-low heat 20 minutes, stirring occasionally.
Meanwhile, to soften tortillas heat oil in large skillet over medium-high heat.
Dip tortillas in oil; fry about 3 seconds on each side or just until limp.
Drain on paper towels.
Heat oven to 350°F.
Grease 13x9-inch pan or 13x9-inch (3-quart) baking dish.
From remaining can of tomato sauce, spoon 2 tablespoonfuls evenly over bottom of greased pan.
Spoon about 1/2 cup chicken mixture down center of each tortilla.
Roll up; place, seam side down, over sauce in 1 row down center of pan.
In small bowl, combine remaining tomato sauce and remaining picante sauce; mix well.
Pour mixture evenly over enchiladas.
Sprinkle remaining cheese over top.
Bake at 350°F. for 20 to 30 minutes or until thoroughly heated.
Let stand 5 minutes.
Garnish with shredded lettuce, chopped tomato, sliced green onions and sour cream.
Simmer uncovered over medium-low heat 20 minutes, stirring occasionally.
Meanwhile, to soften tortillas heat oil in large skillet over medium-high heat.
Dip tortillas in oil; fry about 3 seconds on each side or just until limp.
Drain on paper towels.
Heat oven to 350°F.
Grease 13x9-inch pan or 13x9-inch (3-quart) baking dish.
From remaining can of tomato sauce, spoon 2 tablespoonfuls evenly over bottom of greased pan.
Spoon about 1/2 cup chicken mixture down center of each tortilla.
Roll up; place, seam side down, over sauce in 1 row down center of pan.
In small bowl, combine remaining tomato sauce and remaining picante sauce; mix well.
Pour mixture evenly over enchiladas.
Sprinkle remaining cheese over top.
Bake at 350°F. for 20 to 30 minutes or until thoroughly heated.
Let stand 5 minutes.
Garnish with shredded lettuce, chopped tomato, sliced green onions and sour cream.
Chef
