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Chicken and Spinach Enchiladas

Serves: 5
Total Calories: 469

Ingredients

2 eggs, beaten
1 cup minced, cooked chicken
1 cup chopped, cooked, drained spinach
1/4 cup heavy cream
1 clove garlic, minced
2 tablespoons hot salsa
1 cup grated Monterey Jack cheese
1/3 cup freshly grated Parmesan cheese
1 (4-ounce) can green chili
1 (7-ounce) can mild or green chile salsa, divided
6 flour tortillas
1 tomato, diced
1 cup grated Cheddar cheese
garnish: chopped green onion, picante sauce, sour cream

Directions:

Preheat broiler. Combine first 9 ingredients in a bowl and mix well. Add 2 tablespoons green chile salsa and transfer the mixture to a saucepan. Warm over medium heat until cheeses are melted and well blended. Fill each tortilla with 1/6 of the chicken-salsa mixture. Divide the tomato evenly between the tortillas and fold tortillas to close. Place side-by-side in a buttered baking dish. Sprinkle the top with Cheddar cheese and pour remaining salsa on top. Place the enchiladas on lowest level of broiler and broil for 5–10 minutes, or until cheese on top is melted and bubbly. Don’t allow tortillas to become crisp. Serve immediately; garnish with green onion, picante sauce, and sour cream.

Nutritional Facts:

Serves: 5
Total Calories: 469
Calories from Fat: 236

This Chicken and Spinach Enchiladas recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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