Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters chopped fresh baby spinach; 255 grams chopped green chiles, drained; 1 Tbsp canola oil; 8 8-inchs (8-inch) soft taco-size flour tortillas; 79 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 227 grams cups shredded pepper Jack cheese; 710 milliliters shredded cooked chicken; 237 milliliters diced sweet onion; 8 servings Tomatillo Salsa

Chicken Enchiladas might be just the main course you are searching for. One portion of this dish contains about 26g of protein, 22g of fat, and This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Saut onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add spinach and green chiles; saut 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt.

Ingredients you will need

Green Chili Pepper

Whole Chicken

Spinach

Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.

Ingredients you will need

Salt And Pepper

Tortilla

Whole Chicken

Roll

Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.

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Cooking Spray

Tortilla

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Baking Pan

Bake at 350 for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.

Ingredients you will need

Salsa Verde

Equipment you will use

Oven

To Make Ahead: Prepare recipe as directed through Step Cover and chill overnight.

Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

473milliliters

chopped fresh baby spinach 255grams

chopped green chiles, drained 1Tbsp

canola oil 88-inchs

(8-inch) soft taco-size flour tortillas 79milliliters

chopped fresh cilantro 3

garlic cloves, minced 227grams

cups shredded pepper Jack cheese 710milliliters

shredded cooked chicken 237milliliters

diced sweet onion 8servings

Tomatillo Salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.