Recipe
Maggi®
Spinach Enchiladas
Chicken and fresh spinach in enchiladas helps to make a delicious meal for your family. A great way to use up leftover chicken too!
20 mins. to Prepare
55 mins. Cooking Time
0 mins. Standing Time
75 mins. Total
Servings: 9 servings, 2 enchiladas per serving
Ingredients
Directions
BOIL chicken breasts for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks. Set aside.
MELT butter in a large skillet. Add flour; mix to combine. Cook for 3 minutes.
ADD in spinach, evaporated milk, water and bouillon. Mix constantly for 13 minutes or until spinach has wilted and turns bright green.
PLACE spinach mixture in blender; cover. Blend until creamy and smooth. Set aside.
HEAT oil in a small frying pan over medium heat. Using tongs, cook one tortilla at a time. Fry on both sides for about 30 to 40 seconds. You want the tortilla to be slightly hard but still pliable.
FILL the center of each tortilla with 1/3 cup shredded chicken; roll up. Place in a casserole dish. Repeat with remaining tortillas and chicken.
POUR spinach sauce over enchiladas.
Cook’s Tip: Folding the tortilla in half helps reduce the amount of rolling.
Nutrition Facts
Amount Per Serving
Servings: 9 servings, 2 enchiladas per serving
Calories | 350 |
Calories from Fat | 110 |
%Daily Value* | |
Total Fat 12g | 19% |
Saturated Fat 5g | 26% |
Cholesterol 80mg | 27% |
Sodium 410mg | 17% |
Carbohydrates 31g | 10% |
Dietary Fiber 4g | 14% |
Sugars 4g | |
Protein 30g |
Vitamin A | 15% |
Vitamin C | 6% |
Calcium | 20% |
Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. |
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