Chicken-and-Spinach Enchiladas

Name: Chicken-and-Spinach Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 227 grams package cream cheese; 567 grams enchilada sauce; 10 8-inchs (7- to 8-inch) flour tortillas; 283 grams package frozen chopped spinach, thawed; 6 servings Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes; 591 milliliters shredded or chopped roasted chicken; 454 grams medium salsa with cilantro, divided; 227 grams package shredded Mexican four-cheese blend

Chicken-and-Spinach Enchiladas might be just the main course you are searching for. One serving contains 736 calories, 37g of protein, and 38g of fat. This recipe serves 6. Head to the store and pick up roasted chicken, mexican four-cheese blend, spinach, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Drain spinach well, pressing between paper towels. Set aside.

Ingredients you will need

Spinach

Equipment you will use

Paper Towels

Stir together 1/4 cup salsa and enchilada sauce, and set aside.

Ingredients you will need

Enchilada Sauce

Salsa

Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft.

Ingredients you will need

Cream Cheese

Equipment you will use

Microwave

Bowl

Add spinach, chicken, and remaining salsa, and stir until blended.

Ingredients you will need

Whole Chicken

Spinach

Salsa

Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla.

Ingredients you will need

Tortilla

Whole Chicken

Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Baking Pan

Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.

Ingredients you will need

Enchilada Sauce

Shredded Cheese

Tortilla

Bake at 350 for 30 minutes or until bubbly.

Equipment you will use

Oven

Let stand 5 minutes.

Serve with desired toppings.

*1/3-less-fat cream cheese may be substituted.

Ingredients you will need

Cream Cheese

Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.

Ingredients you will need

Enchilada Sauce

Salsa

Equipment

Ingredients

Servings:

227grams

package cream cheese 567grams

enchilada sauce 108-inchs

(7- to 8-inch) flour tortillas 283grams

package frozen chopped spinach, thawed 6servings

Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes 591milliliters

shredded or chopped roasted chicken 454grams

medium salsa with cilantro, divided 227grams

package shredded Mexican four-cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.