Enchiladas With Chicken And Spinach

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A great dinner recipe that is filled with protein, nutrients, and flavor. It is so easy to make and requires a limited amount of preparation. The oven is your best friend for this recipe. So, are you ready to learn how to make enchilada with chicken and spinach? Let’s get started!

How To Make Enchiladas With Chicken And Spinach

1. Start by taking the spinach from the freezer and letting it thaw. Before the oven time, you need to prepare two things, the shredded chicken and the boiled eggs.
2. It doesn’t matter that you do not prepare and boil your sauce or cook your spinach. It will be in the oven for a long time so time is enough to let it cook in the oven.
3. And think about what you can do with all that time that you do not have to prep.
4. You start with boiling the chicken breast for 20-25 minutes in hot water on a low simmer. In the meantime, boil two eggs for about 7 minutes.
5. Retrieve the chicken from the pan and shred the chicken with two forks. Cut the boiled eggs into small pieces.
6. Preheat the oven to 450℉/225℃. Put the tomato sauce in a bowl. Put all of the spices in a separate small bowl and stir.
7. You can also make your enchilada seasoning and store it in a glass jar so you can use it when you need it.
8. Add the spices to the tomato sauce. Then add the sour cream and chives to the tomato sauce and stir until well combined.
9. Then start with a small tortilla and add three tablespoons of spinach to the tortilla. Sprinkle pine nuts on the spinach.
10. Then two tablespoons of shredded chicken and about a tablespoon of egg. Fold the tortilla and put it into an oven dish.
11. Repeat for the remaining 5 tortillas. Spread the tomato sauce on top of the oven dish. Put the oven dish into the oven and let it bake for 40-45 minutes.
12. Serve the enchiladas and drop a big scoop of sour cream on top.

Tasty Enchilada Dinner Recipe

Enchiladas are such a great meal and this version has a lot of benefits as we incorporate spinach as one of the main ingredients. Spinach is a real power food and has a lot of benefits and it is good for:

• Your skin
• Strengthen your muscle
• Regulating your blood pressure
• Preventing heart attacks

It is full of iron, so you cannot eat too much spinach. This recipe is also full of protein with chicken and eggs as the other main ingredients.

Variations On Chicken Enchiladas

Looking for a variation to this chicken enchiladas recipe? You have a lot of options take a look below:

• Vegan – Just remove the chicken and the boiled egg and you have a great vegan version of the enchiladas
• Beans – Take black or kidney beans and put them on top of the spinach as a replacement for the chicken
• Beef – Do not want to use chicken? Use ground beef and add the spices mentioned above on the ground beef as well
• Fish – pan-fry cod or panga filet. Shred with two forks the same way as with the chicken and divide over the tortillas

More Enchiladas Recipes

Want to make more enchiladas recipes then visit the recipes below:

• The best vegan enchilada sauce
• Simple shredded chicken enchiladas
• Tasty turkey enchilada bowl
• Easy beef enchiladas
• Turkey enchiladas
• Vegan enchiladas
• Breakfast enchiladas

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Enchilada With Spinach And Chicken

Mireille

Serves: 2-3 Prep Time: 20 minutes Cooking Time: 45 minutes

Enchiladas with chicken and spinach. A great dinner recipe filled with lots of delicious ingredients. An easy one-pot oven recipe!

Ingredients

• 450 grams spinach (freezer)
• 1 big shredded chicken breast
• 2 boiled eggs
• 6 small tortillas
• 1 can of tomato sauce
• 3 tablespoons sour cream
• 3 tablespoons pine nuts
• ½ garlic powder
• ¼ teaspoon Chili powder (hot version)
• ½ cumin powder
• ½ cilantro powder
• ½ paprika powder
• 1 teaspoon chives

Instructions

1. Thaw the spinach
2. Pre heat the oven 450℉/225℃
3. Shred the chicken by boiling the chicken breast on a medium simmer for 20-25 minutes and shred. Boil the eggs hard in 7 minutes and cut in small pieces
4. Put the tomato sauce in a bowl. Put all of the spices in a small bowl and stir. Add the spices to the tomato sauce. Then add the sour cream and chives to the tomato sauce and stir until well combined 
5. Combine the enchilada. Start with a small tortilla and add three tablespoons of spinach on the tortilla. The sprinkle pine nuts on the spinach, then two tablespoons of shredded chicken and about a tablespoon of egg
6. Fold the tortilla and put it into oven dish. Repeat for the remaining 5 tortillas
7. Spread the tomato sauce on top of the oven dish
8. Put the oven dish into the oven and let it bake for 40-45 minutes
9. Serve the enchilada and drop a big scoop of sour cream on top of the enchilada

Click To Play Recipe Video

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Nutrition facts

Calories: 412; Fat: 15.8g; Carbs: 36.1g; Protein: 33.5g;

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