Make Chicken and Spinach Enchiladas
Being able to cook a hearty and appetizing meal quickly has become a necessity for families and those throwing together dinner parties in a short amount of time. Luckily, quick and delicious meal ideas do not have to come out of the freezer, or a preservative box. Chicken and spinach enchiladas is one great meal to share with your family and friends, and is easy to make. You can also add ingredients, such as different vegetables, to the meal to add more flavor and color.
Instructions
Making the Chicken and Vegetable Mixtures
1. Place a medium-sized skillet on the stove, coat the bottom with olive oil, and put on low heat. In another medium-sized pan pour a small amount of olive oil into the bottom.
2. Wash the chicken breasts thoroughly, and cut into strips on a cutting board. After the chicken has been cut into strips, cut the strips into smaller cubes. Place the chicken cubes in the second pan, and turn it on medium heat. Add seasonings at your discretion. Watch the chicken carefully.
3. Wash the spinach leaves in the colander. Drain the excess water, and place the spinach leaves in the first skillet. Stir the leaves into the oil.
4. Wash the red pepper thoroughly. Slice the pepper into rings, and dice the rings into small pieces. Place the red pepper pieces into the skillet with the spinach leaves. Stir the spinach and peppers together in the skillet with a wooden spoon.
5. Take half of a yellow onion, and mince it with the knife. Put the minced onion in the vegetable skillet. Mix accordingly. Once the spinach, peppers and onion are in the skillet. place a cover on the skillet so that the vegetables can saut .
6. Check the chicken. Once the chicken has begun to brown take the taco seasoning you've selected and sprinkle the mixture over the chicken. Add 1/4 cup of water to the chicken and taco seasoning. Stir thoroughly. Let the chicken mixture come to a slight boil before turning off the heat entirely.
7. Return to the vegetable mixture. Add the chicken to the vegetable mixture. Stir thoroughly. Place cover over the skillet, and cook on very low heat.
Making the Enchiladas
8. Preheat the oven to 375 degrees Fahrenheit.
9. Open the can of enchilada sauce, and pour the contents into the mixing bowl. Open the bottle of medium taco sauce, and also pour into the bowl. Take a small amount of cheddar cheese and sprinkle it into the enchilada mixture. Stir thoroughly.
10. Pour enchilada mixture into the bottom of the casserole dish. Make sure that the sauce coats the entire bottom.
11. Take out the tortillas and lay them on a flat surface. Sprinkle on the bottom of each tortilla. Spread the sprinkled cheese evenly on the tortillas.
12. Remove the chicken and vegetable mixture from the heat. Using the wooden spoon, evenly distribute the chicken and vegetable mixture on the open tortillas.
13. Roll each tortilla tightly and place folded-side down in the coated casserole dish. Once all of the tortillas are in the casserole dish, pour the remaining enchilada sauce over each tortilla. Cover the coated tortillas with shredded cheddar cheese.
14. Place the into the oven. Bake for 25 minutes.
Tags: casserole dish, vegetable mixture, cheddar cheese, chicken vegetable, chicken vegetable mixture, each tortilla
