Chicken and Spinach Enchiladas

6
Servings
20m
Prep Time
130m
Cook Time
2h 30m
Ready In


"Perfect for when you are in a Mexican mood, the spinach in these is not too overpowering. Even your pickiest eaters just might enjoy this- mine did!"

Original recipe yields 6 servings
OK
  • FOR CHICKEN
  • FOR ENCHILADAS

Nutritional

  • Serving Size: 1 (615.5 g)
  • Calories 918.8
  • Total Fat - 40.1 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 80.8 mg
  • Sodium - 1684.7 mg
  • Total Carbohydrate - 113.5 g
  • Dietary Fiber - 11 g
  • Sugars - 37.7 g
  • Protein - 28.1 g
  • Calcium - 488.7 mg
  • Iron - 4.3 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.5 mg

Step 1

Prepare the chicken meat ahead up to one day (or may use about 2 1/2 cups cooked roast chicken, possibly leftover, of your choice).

Step 2

Preheat oven to 475°F.

Step 3

Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.

Step 4

Seal cavity with skewers or toothpicks.

Step 5

Fold wing tips under bird.

Step 6

Rub exterior of bird with olive oil and season liberally with salt and pepper.

Step 7

Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.

Step 8

Reduce oven temperature to 375F and continue to cook chicken, for 45-60 minutes or until temperature in the thickest part of thigh reads at least 170°F.

Step 9

Allow chicken to rest undisturbed while internal temp rises to 180°F.

Step 10

When chicken has cooled, remove meat from bones and skin, and coarsely chop chicken and set aside till later.

Step 11

In a large saucepan, heat 2 tbsp oil or lard.

Step 12

Cook onion in pan with lard until tender.

Step 13

While onion is cooking, whisk together the powdered dry milk with cold water until smooth; set aside. Stir in chopped chicken, drained chopped spinach, salt, pepper, cumin, green chilies, lime juice, wine, reconstituted milk, and condensed soup (do not add any extra water to it).

Step 14

Bring mixture to a boil.

Step 15

Preheat oven to 350°F.

Step 16

Lower heat on filling and simmer for 20 minutes, or until nicely thick (you should have about 3 1/2 cups total reduced), stirring frequently.

Step 17

Take 1 1/2 cups enchilada sauce and coat the bottom of a 13x9 inch casserole dish or lasagna pan.

Step 18

Heat 2 tbsp lard, oil, or chicken broth in a small skillet.

Step 19

When filling is ready, heat each tortilla for just a few seconds on each side in the small skillet just till it softens (if using flour tortillas by chance, you will only need to warm these briefly in the microwave or something similar).

Step 20

Drain tortilla and place it on a heat-proof cutting board.

Step 21

Place 1/3 cup filling mixture across the center of the tortilla.

Step 22

Roll up sides, and place enchilada seam-side-down in the casserole dish.

Step 23

Continue this way until all tortillas are used.

Step 24

Cover tortillas with remaining enchilada sauce, and sprinkle with grated cheese.

Step 25

Bake, uncovered, for 25 minutes at 350F or until heated through.

Step 26

Serve garnished with sliced scallions and any other condiments of your choice.

Tips & Variations


No special items needed.

Related