Tuesday, April 14, 2015

Chicken & Spinach Enchiladas #Recipe: #TastyTuesdays

If you're a fan of Mexican food like I am, you will definitely want to give this recipe for Chicken & Spinach Enchiladas a try. My hubby loves tacos and fajitas, and even quesadillas, but that's about it when it comes to Mexican foods. I love all kinds of Mexican inspired dishes, and wanted to try something lighter. Using spinach and chicken as an enchilada filling didn't sound so great to hubby, so I left the spinach out of his enchiladas, and only put it in mine.

You Will Need:

8 ounces skinless, boneless chicken breast halves
2/3 cup reduced-sodium chicken broth
1/4 teaspoon ground black pepper
4 cups torn fresh spinach
2 tablespoons thinly sliced onion
1 1/4 cups light sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup milk
6 7 inches whole wheat flour tortillas
1/2 cup shredded Monterey Jack cheese or cheddar cheese (2 ounces)
  Snipped fresh cilantro (optional)
  Salsa and/or thinly sliced green onion (optional)

The chicken, spinach and onion filling. Mmm- looks so good!

To Make the Filling...

Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F); drain. Using two forks, shred chicken into bite-size pieces.

Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.

For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons onion. For sauce, in a small bowl combine sour cream, flour, salt. Stir in milk. Stir half of the sauce into filling; set the remaining sauce aside.

Put It All Together...

Grease a 2-quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.

Bake, covered, for 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onion.

Enchiladas baking away, with some Mexican Spoonbread, as well!

Serve it up and enjoy!

I made half of the recipe above, and it was more than enough for my husband and I to enjoy. We wound up with two enchiladas, each, but I could only eat one of them, because they were so filling. I did add cheddar cheese to the top of our enchiladas, because hubby loves cheese melted over just about everything. It was delicious! The filling was creamy and light, and for us, this was a wonderful twist on the traditional Taco Tuesday!

We had Mexican Spoonbread with the enchiladas as a special treat. This is not a side that I would normally serve with a dish like this, because it's a bit heavy, but I had a hankering for it, so I made it. I will share the recipe for the spoonbread in an upcoming post, so stay tuned!

I hope you enjoyed this week's recipe post, and hope that you'll give it a try! 
Are you a fan of Mexican food? What's your favorite dish?

1 comment:

  1. I love your healthy dinner recipe and the Mexican Spoonbread looks so good with this enchilada recipe. I am going to make your recipe. Thanks for sharing.


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