Spinach chicken and onion enchiladas
Spinach chicken and onion enchiladas

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, spinach chicken and onion enchiladas. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Spinach chicken and onion enchiladas is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Spinach chicken and onion enchiladas is something that I have loved my whole life.

Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese. We added some red peppers upped the onion and garlic a bit as well as using fresh spinach. This chicken enchiladas are stuffed with green chiles, chicken, spinach and cheese and topped with a creamy white suiza sauce.

To get started with this particular recipe, we must prepare a few ingredients. You can have spinach chicken and onion enchiladas using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Spinach chicken and onion enchiladas:
  1. Take 2 tomitillos
  2. Make ready 2 cloves garlic
  3. Get 1 jalapeno seeded and rinsed.this will reduce heat
  4. Get 1 onion sliced thin
  5. Get 1 boneless skinless chicken breast
  6. Prepare 1 poblano
  7. Prepare 2 cans your favorite enchilada sauce
  8. Take 1/4 tsp chili seasoning
  9. Prepare 1/4 tsp salt
  10. Make ready Tortillas
  11. Take 2 limes
  12. Prepare 2 cups cheese

Save Recipe. chopped red onion, halved grape tomatoes, as desired. Learn how to make Chicken-and-Spinach Enchiladas. Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes. CHICKEN AND SPINACH ENCHILADAS — A cheesy chicken and spinach mixture is rolled in flour tortillas and baked in a creamy green chile sauce.

Instructions to make Spinach chicken and onion enchiladas:
  1. Take tomitillos garlic onion and jalapeno place in pot of water bring to boil. Reduce heat simmer for about 30 minutes
  2. Drain and place in a blender then pour in a bowl with spinach
  3. Take pablano and chicken grill I season with black pepper and chili seasoning
  4. When chicken and pepper are done slice chop
  5. Add to bowl with seasoning and cheese mix well
  6. Now roll tortillas with mix place in baking dish top with cheese
  7. Now juice 2 limes on top and pour enchiladas sauce on and bake 350 for 30 minutes
  8. Enjoy with a little sour cream and a cold beer

I like to sprinkle my finished enchiladas with some chopped fresh cilantro, but sliced red onions and even chopped tomatoes are also wonderful. For the Chicken and Spinach Enchiladas, I used my cast iron dutch oven to sauté the onions and mushrooms and cook the sauce. Once it was time to clean the pot, I used hot water and my Extreme Scrub Sponge to remove the stubborn, stuck-on areas inside the pot, then my dishwand filled with. These Chicken & Spinach Enchiladas are not only easy to make, but full of healthy ingredients packed with flavor! It's a simple way to use leftover chicken.

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