Mexi-Comfort Spinach and Chicken Enchiladas

Jun 06, 2023June 6, 20230 1
Mexi-Comfort Spinach and Chicken Enchiladas for a Mexican twist
in Mexican

Prep

15 min + marinating time

Cook

30 min

Ready In

45 min + marinating time

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup goya bitter orange marinade ( or 1/2 cup grapefruit juice , 1/4 cup orange juice , 1/4 cup lime juice )
1 cup bottled mojo marinade
1 teaspoon apple cider vinegar
1 teaspoon oregano
1/2 teaspoon goya brand adobo seasoning ( or 1/2 teaspoon seasoning salt )
1/2 teaspoon cumin
1/8 - 1/4 teaspoon cayenne pepper ( optional )
5 -6 chicken legs , marinated overnight then baked and shredded
1 tablespoon olive oil
4 -6 ounces frozen spinach
3 ounces cream cheese , cubed
1/4 cup milk
1 tablespoon prepared taco seasoning ( I use my home made In a Pinch Taco Seasoning-posted as number 383173 )
1/8 - 1/4 teaspoon salt ( optional )
4 large burrito style flour tortillas , cut in half
1 cup sour cream
1/2 cup sharp cheddar cheese , shredded

Nutrision Information

Servings Per Recipe
4-6
Calories
550
Sugar
4g
Fat
35g
Mexi-Comfort Spinach and Chicken Enchiladas are a delicious twist on traditional enchiladas. The marinade adds a burst of citrusy flavor to the chicken, while the spinach and cream cheese mixture provides a creamy and nutritious filling. This dish is perfect for a cozy weeknight dinner or a fun Mexican-themed party. Serve with your favorite toppings and sides, like rice and beans. Don't forget the margaritas!

Instructions

1.Preheat oven to 350°F.
2.In a large bowl, whisk together the goya bitter orange marinade, bottled mojo marinade, apple cider vinegar, oregano, goya brand adobo seasoning, cumin, and cayenne pepper (if using).
3.Add the shredded chicken to the bowl and toss until well coated. Set aside.
4.Heat the olive oil in a skillet over medium heat. Add the frozen spinach and cook until heated through, about 3-4 minutes.
5.Add the cream cheese and milk to the skillet and stir until melted and well combined.
6.Stir in the prepared taco seasoning and salt (if using).
7.Take a tortilla half and spoon some of the spinach mixture onto it, then add some of the chicken mixture on top. Roll up the tortilla and place seam-side down in a 9x13 inch baking dish. Repeat with the remaining tortillas and filling.
8.Spread the sour cream over the top of the enchiladas and sprinkle with the shredded cheddar cheese.
9.Bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly.

PROS

These enchiladas are packed with flavor and are a great way to incorporate spinach into your diet.

They are also customizable – try adding your favorite toppings like diced tomatoes, avocado, or cilantro.

CONS

This recipe requires marinating the chicken overnight, so it takes a bit of planning ahead.
Also, the cream cheese and sour cream make this dish high in fat and calories.

HEALTH & BENEFITS

Spinach is a great source of vitamins A,C, and K, as well as iron and antioxidants. The cheese and sour cream in this recipe are high in calcium, which is important for bone health.

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