You are here

Spicy Chicken And Spinach Enchiladas

admin's picture
Ingredients
  Cubed cooked chicken 3 Cup (48 tbs)
  Picante sauce 1 1⁄4 Cup (20 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Canned tomato sauce 16 Ounce (2 Can)
  Shredded cheddar cheese 12 Ounce (3 Cups)
  Frozen chopped spinach 9 Ounce, thawed and squeezed (1 Package)
  Canned chopped ripe olives 4 1⁄4 Ounce (1 Can)
  Chopped green chiles 4 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Oil 4 Tablespoon
  Flour tortillas 10 (8 Inch)
Directions

In 4-quart saucepan, combine chicken, 3/4 cup of the picante sauce, 1/2 cup green onions, onion, red pepper, 1 can tomato sauce, 1 1/2 cups of the cheese, spinach, olives, green chiles, garlic, salt and pepper; mix well.
Simmer uncovered over medium-low heat 20 minutes, stirring occasionally.
Meanwhile, to soften tortillas heat oil in large skillet over medium-high heat.
Dip tortillas in oil; fry about 3 seconds on each side or just until limp.
Drain on paper towels.
Heat oven to 350°F.
Grease 13x9-inch pan or 13x9-inch (3-quart) baking dish.
From remaining can of tomato sauce, spoon 2 tablespoonfuls evenly over bottom of greased pan.
Spoon about 1/2 cup chicken mixture down center of each tortilla.
Roll up; place, seam side down, over sauce in 1 row down center of pan.
In small bowl, combine remaining tomato sauce and remaining picante sauce; mix well.
Pour mixture evenly over enchiladas.
Sprinkle remaining cheese over top.
Bake at 350°F. for 20 to 30 minutes or until thoroughly heated.
Let stand 5 minutes.
Garnish with shredded lettuce, chopped tomato, sliced green onions and sour cream.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Servings: 
10

Rate It

Your rating: None
4.315625
Average: 4.3 (16 votes)