Chicken and Spinach Enchiladas

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 is 6 servings
  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying a roasting chicken, look for one that has a yellow skin, as this indicates that it is a younger bird.
  • If you don't have lard or cooking oil, you can substitute equal parts butter or olive oil.

  • Instead of roasting chicken, you can use cooked chicken breasts for convenience and time-saving. The benefit of this substitution is that it eliminates the need to roast a chicken and makes the recipe easier to prepare.
  • Instead of lard, you can use vegetable oil for a healthier option. The benefit of this substitution is that it reduces the amount of saturated fat in the recipe.

Vegetarian Enchiladas Substitute the chicken in the filling with 2 cans of black beans, and use vegetable broth instead of the chicken stock.


Vegetarian Enchiladas with Mushrooms Substitute the chicken in the filling with a mix of 2 cans of black beans and 8 ounces of sliced mushrooms, and use vegetable broth instead of the chicken stock.


RECOMMENDED DISH TITLE: Mexican Street Corn Salad:

This Mexican Street Corn Salad is a perfect side dish to serve with Chicken and Spinach Enchiladas. It's light, fresh and full of flavor, with a hint of sweetness from the corn. The creamy dressing is a combination of mayonnaise, sour cream, lime juice, chili powder and cilantro, making it the perfect accompaniment to the enchiladas. The addition of red onion and jalapeno gives it a nice kick, and the feta cheese adds a salty and creamy finish.


RECOMMENDED DISH TITLE: Mexican Rice Pilaf:

This Mexican Rice Pilaf is a great accompaniment to the Chicken and Spinach Enchiladas. It's a flavorful and colorful dish that brings out the best in both the enchiladas and the salad. The rice is cooked with onion, garlic, tomatoes, bell peppers, and a variety of spices, and then finished off with a sprinkle of cilantro for a delicious, savory flavor. The combination of the Mexican flavors and the rice make it a perfect side dish for the enchiladas.




FAQ

Q: How long should I cook the chicken for? A: Preheat oven to 475F and roast the chicken, uncovered, for 15 minutes. 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 170F. Allow chicken to rest undisturbed while internal temp rises to 180F.



Q: How do I know when the chicken is done? A: To check if the chicken is done, insert an instant-read thermometer into the thickest part of the thigh. When the temperature reads at least 170F, the chicken is done. Allow chicken to rest undisturbed while internal temp rises to 180F.

0 Reviews

You'll Also Love

Fun facts:

The enchilada originated in Mexico in the 18th century, and is believed to be a variation of the ancient Aztec dish known as 'tlayudas'.

The classic combination of chicken, spinach, and cheese in these enchiladas was made famous by the popular American chef, Julia Child. She was known for her classic French cuisine, but also loved to experiment with Mexican dishes.