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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 cup chopped, cooked chicken
1 (15-oz) cans black beans, rinsed and drained
2 tbsp fresh lime juice
1 tsp Creole seasoning
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 recipe Spinach Madeleine (2 cups)
1 (8- oz) container sour cream
8 (8-inch) flour tortillas
1 (12- oz) block Monterey Jack cheese, shredded and divided
Combine first 8 ingredients in a medium bowl; set aside.
Stir together Spinach Madeleine and sour cream until blended.
Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
Bake, covered, at 350 for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted. Serves 10
SPINACH MADELEINE
2 (10-ounce) packages frozen chopped spinach
1/4 cup butter
1/2 tsp minced fresh garlic
2 tbsp all-purpose flour
1 cup milk
1 (8-oz) loaf pasteurized prepared cheese product, cubed
1 tsp hot sauce
1/2 tsp Creole seasoning
Cook spinach according to package directions; drain and set aside.
Melt butter in a medium saucepan over medium heat; add garlic, and saute 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.
Add cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately. Serves 8
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BLACK BEAN-CHICKEN-SPINACH ENCHILADAS
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 cup chopped, cooked chicken
1 (15-oz) cans black beans, rinsed and drained
2 tbsp fresh lime juice
1 tsp Creole seasoning
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 recipe Spinach Madeleine (2 cups)
1 (8- oz) container sour cream
8 (8-inch) flour tortillas
1 (12- oz) block Monterey Jack cheese, shredded and divided
Combine first 8 ingredients in a medium bowl; set aside.
Stir together Spinach Madeleine and sour cream until blended.
Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
Bake, covered, at 350 for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted. Serves 10
SPINACH MADELEINE
2 (10-ounce) packages frozen chopped spinach
1/4 cup butter
1/2 tsp minced fresh garlic
2 tbsp all-purpose flour
1 cup milk
1 (8-oz) loaf pasteurized prepared cheese product, cubed
1 tsp hot sauce
1/2 tsp Creole seasoning
Cook spinach according to package directions; drain and set aside.
Melt butter in a medium saucepan over medium heat; add garlic, and saute 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.
Add cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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