Friday, June 11, 2010

Pan Fried Chicken Enchiladas with Spinach and Cheese

Another recipe from Robin Rescues Dinner. This recipe uses leftover chicken breast to make fantastic enchiladas. BAJ made this one, and raved about it! Surprisingly, The Boy wouldn't eat it, considering how much he likes "cheese roll ups," aka cheese quesadillas. Not only was the meal tasty, and was fast enough to make, but it also got us eating a little spinach, which BAJ doesn't so much like. In fact, he raved about this one, knowing full well what was in it!

You can find the recipe here

  • 4 cups cubed or shredded cooked chicken I took Robin's advice of using from a previous meal--just salt and pepper the breasts, place on a roasting pan, and bake 25-30 min @ 400)
  • 1 cup sour cream
  • 1 cup shredded Mexican cheese blend or cheddar cheese
  • 10-ounce package frozen chopped spinach, thawed and well-drained
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 4 8-inch flour tortillas
  • 1 tablespoon olive or vegetable oil
  • 1 cup prepared salsa
In a large bowl, combine chicken, sour cream, cheese, spinach and spices. Mix well. Spoon the chicken mixture onto the center of each tortilla. Roll up the tortilla halfway, fold in the sides and finish rolling up.
Heat the oil in a large skillet over medium-high heat. Add enchiladas and cook for 2 minutes per side, until golden brown. Reduce heat to medium-low, tent with foil and cook for 5 more minutes or until cheese melts.
Serve the enchiladas with salsa spooned over the top.
Serves 4.

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