|by Michele Urvater|
Joining the James Beard Award-winning Monday-to-Friday Cookbook and Monday-to-Friday Pasta, together with 206,000 copies in print, Monday-to-Frida...
Tip: Try chicken enchiladas for more results.
Results 1 - 10 of 17 for spinach chicken enchiladas
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Combine first 4 ingredients (except chicken), chilies, soup, sour cream and spinach - in blender, ... Bake at 325 degrees for 30 minutes. Makes 6 servings.
In 4-quart saucepan, combine chicken, 3/4 cup ... 1/2 cups cheese, spinach, olives, chilies, ... mixture evenly over enchiladas. Sprinkle remaining ... sour cream. Serves 10.
Cook chicken in water with ... (keep warm). Cook spinach with vinegar as ... creamy. Pour over enchiladas. Cook at ... refrigerator before continuing with recipe.
In 4-quart saucepan, combine chicken, 3/4 cup ... of the cheese, spinach, olives, green ... mixture evenly over enchiladas. Sprinkle remaining ... etc. Yield: 10 servings.
Cheese Enchiladas: Mix cheeses, ... blender. Add to chicken broth and bring to boil; add pureed spinach and salt and ... stir constantly to avoid lumping.
Mix cheese and chicken. Roll in ... and pour over enchiladas. Bake at ... until ready to bake or freeze for later use. 6-10 servings, depending on appetite.
Heat one tablespoon oil in large skillet over medium heat. Add onion, ground beef and garlic, cook until soft. Stir in salt. Fry tortillas in ...
Soften tortillas in warm chicken broth. Fill with ... chicken and roll enchilada style in shallow ... together, blend together in blender. Pour over enchiladas.
Mix in blender. ... 4 to 6 chicken breasts, dice. Grate: ... all in greased pan. Top with tillamook cheese. Bake at 30 minutes, covered at 350 degree oven.
For sauce blend spinach, cream of chicken and mushroom, onion, ... 1/2 cup of sour cream. Bake for 35 minutes in 350 degree oven. Serve with rice or peas.
Result Page: 1
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