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Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, spinach chicken and onion enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Remove from the heat; stir in spinach. In a large bowl, combine the soup, milk, sour cream and seasonings. Place filling down the center of each tortilla.
Spinach chicken and onion enchiladas is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Spinach chicken and onion enchiladas is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook spinach chicken and onion enchiladas using 12 ingredients and 8 steps. Here is how you cook it.
Active ingredients of Spinach chicken and onion enchiladas:
- Prepare 2 tomitillos
- Prepare 2 cloves garlic
- Prepare 1 jalapeno seeded and rinsed.this will reduce heat
- Prepare 1 onion sliced thin
- Make ready 1 boneless skinless chicken breast
- Make ready 1 poblano
- Prepare 2 cans your favorite enchilada sauce
- Take 1/4 tsp chili seasoning
- Make ready 1/4 tsp salt
- Make ready Tortillas
- Take 2 limes
- Prepare 2 cups cheese
Made a chicken version with the same sauce also. Spoon the mixture into each of the tortillas. Spray a large skillet with cooking spray and heat over medium-high heat. Add chicken, and sprinkle with chili powder.
Guide To Make Spinach chicken and onion enchiladas:
- Take tomitillos garlic onion and jalapeno place in pot of water bring to boil. Reduce heat simmer for about 30 minutes
- Drain and place in a blender then pour in a bowl with spinach
- Take pablano and chicken grill I season with black pepper and chili seasoning
- When chicken and pepper are done slice chop
- Add to bowl with seasoning and cheese mix well
- Now roll tortillas with mix place in baking dish top with cheese
- Now juice 2 limes on top and pour enchiladas sauce on and bake 350 for 30 minutes
- Enjoy with a little sour cream and a cold beer
Place cooked, shredded chicken in a large bowl. In a large skillet, heat oil over medium heat. Load up the tortillas and roll one at a time. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Spoon chicken mixture into the center of the tortilla.
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