Ingredients and Weight:
- 10 ounces fresh spinach, chopped
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine spinach, chicken, green onions, cilantro, black beans, corn, tomatoes, enchilada sauce, and 1/2 cup of the cheddar cheese.
- Spoon 1/3 cup of the mixture into each of 8 (6-inch) corn tortillas.
- Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
- Top with remaining cheddar cheese.
- Bake for 25 minutes, or until heated through and bubbly.
Nutritional Information:
Per serving:
- Calories: 320
- Fat: 12g
- Protein: 25g
- Carbohydrates: 35g
Dish Characteristics:
- Savory and flavorful enchiladas with a creamy, spinachy filling
- Tender chicken and vibrant vegetables provide a balanced taste
- Slightly spicy with a touch of sweetness from the corn and tomatoes
- Versatile dish that can be served as a main course or appetizer
User Comments:
- "These enchiladas were absolutely delicious! The spinach and chicken filling was so creamy and flavorful." - Emily K.
- "I loved the combination of the spinach, chicken, and cheese. The enchiladas were a hit at my party." - Sarah J.
- "These enchiladas were easy to make and packed with flavor. The perfect weeknight meal!" - John D.
Special Precautions and Tips:
- Use fresh spinach for the best flavor and texture.
- If you don't have cooked chicken, you can easily poach or grill some chicken breasts.
- Add a sprinkle of diced jalapeño peppers for an extra kick of spice.
- Serve with your favorite toppings, such as sour cream, salsa, or guacamole.
