Recipe: Appetizing Spinach chicken and onion enchiladas

Spinach chicken and onion enchiladas. 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.

My husband is a pastor, so I fix meals for large groups often. This one is a favorite and a nice change from the usual beef enchiladas. CHICKEN AND SPINACH ENCHILADAS — A cheesy chicken and spinach mixture is rolled in flour tortillas and baked in a creamy green chile sauce. You can cook Spinach chicken and onion enchiladas using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Spinach chicken and onion enchiladas

1. You need 2 of tomitillos.
2. Prepare 2 cloves of garlic.
3. You need 1 of jalapeno seeded and rinsed.this will reduce heat.
4. It's 1 of onion sliced thin.
5. It's 1 of boneless skinless chicken breast.
6. It's 1 of poblano.
7. It's 2 cans of your favorite enchilada sauce.
8. Prepare 1/4 tsp of chili seasoning.
9. Prepare 1/4 tsp of salt.
10. It's of Tortillas.
11. Prepare 2 of limes.
12. Prepare 2 cups of cheese.

I like to sprinkle my finished enchiladas with some chopped fresh cilantro, but sliced red onions and even chopped tomatoes are also wonderful. These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. But they did have Chicken, Mushroom, and Spinach Enchiladas on the menu that looked tasty so as soon as we came home I started trying to recreate the idea. In these Chicken, Black Bean, and Spinach Enchiladas, corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach.

Spinach chicken and onion enchiladas step by step

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.

Then they're smothered in both roasted tomatillo salsa and a tangy sour cream sauce. Learn how to make Chicken-and-Spinach Enchiladas. Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes. 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.