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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Spinach mixture
1 cup chopped onion
2-3 cloves minced garlic
1 package fresh spinach, rinsed well
2 tbsp all-purpose flour
1 cup milk
1 (8-ounce) loaf pasteurized prepared cheese product, cubed
1 tsp hot sauce
1/2 tsp Creole seasoning
2 tbsp. butter
2 cups shredded cooked chicken
1 (15-ounce) cans black beans, rinsed and drained
1 can chopped diced tomatoes and green chilies, drained
2-3 tsp cumin
1 tsp each chili powder and lime juice
1/2 tsp each garlic and onion powders
1-2 dashes cayenne pepper
Fresh ground pepper to taste
2 cups shredded cheddar cheese
3 tbsp. butter
1/4 cup flour
1 tsp ground coriander
2 1/2 cups chicken broth
1 cup sour cream
12 6 inch tortillas
Toppings
1-2 tbsp. freshly chopped cilantro (optional)
Chopped tomatoes or salsa
Diced avocado
For filling: Saute onion and garlic in 2 tablespoons of butter until tender. Add spinach and toss until wilted. 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. Set aside
Combine the chicken. Add beans, tomatoes and green chilies, pepper, 1/2 cup cheddar cheese, cumin, lime juice, cayenne pepper and black pepper. Set aside.
For sauce:
In same saucepan, melt 3 tablespoons of butter. Stir in flour and coriander. Once you have a nice roux, add the chicken broth. Continue stirring until thickened and bubbly and then cook and stir for a few minutes longer Remove from heat and add sour cream and 1/2 cup of cheddar cheese, gently mixing until smooth. Add 1/2 cup of sauce to chicken mixture.
Putting it together:
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. Add freshly chopped cilantro, if desired. Bake in a 350 oven for 30 minutes. Garnish with desired toppings.
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BLACK BEAN,SPINACH AND CHICKEN ENCHILADAS
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Spinach mixture
1 cup chopped onion
2-3 cloves minced garlic
1 package fresh spinach, rinsed well
2 tbsp all-purpose flour
1 cup milk
1 (8-ounce) loaf pasteurized prepared cheese product, cubed
1 tsp hot sauce
1/2 tsp Creole seasoning
2 tbsp. butter
2 cups shredded cooked chicken
1 (15-ounce) cans black beans, rinsed and drained
1 can chopped diced tomatoes and green chilies, drained
2-3 tsp cumin
1 tsp each chili powder and lime juice
1/2 tsp each garlic and onion powders
1-2 dashes cayenne pepper
Fresh ground pepper to taste
2 cups shredded cheddar cheese
3 tbsp. butter
1/4 cup flour
1 tsp ground coriander
2 1/2 cups chicken broth
1 cup sour cream
12 6 inch tortillas
Toppings
1-2 tbsp. freshly chopped cilantro (optional)
Chopped tomatoes or salsa
Diced avocado
For filling: Saute onion and garlic in 2 tablespoons of butter until tender. Add spinach and toss until wilted. 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. Set aside
Combine the chicken. Add beans, tomatoes and green chilies, pepper, 1/2 cup cheddar cheese, cumin, lime juice, cayenne pepper and black pepper. Set aside.
For sauce:
In same saucepan, melt 3 tablespoons of butter. Stir in flour and coriander. Once you have a nice roux, add the chicken broth. Continue stirring until thickened and bubbly and then cook and stir for a few minutes longer Remove from heat and add sour cream and 1/2 cup of cheddar cheese, gently mixing until smooth. Add 1/2 cup of sauce to chicken mixture.
Putting it together:
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. Add freshly chopped cilantro, if desired. Bake in a 350 oven for 30 minutes. Garnish with desired toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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