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    You are in: Home / Mexican / Mexi-Comfort Spinach and Chicken Enchiladas Recipe
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    Mexi-Comfort Spinach and Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    CookETC's Note:

    Mexican comfort food! Cream cheese, deliciously marinated chicken and spinach stuffed inside flour tortillas topped with a Mexican flavor-boosted sour cream sauce. P.S. This is a great make-ahead meal that you can serve when having company.

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    Ingredients:

    Servings:

    Units: US | Metric

    MARINADE

    • 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)

    FILLING

    TOPPING (use reserved marinade)

    Directions:

    1. 1
      Combine all marinade ingredients and pour over chicken.
    2. 2
      Refrigerate overnight.
    3. 3
      The next day, remove chicken from marinade but reserve the marinade.
    4. 4
      Preheat oven to 425 degrees.
    5. 5
      Place chicken in baking dish and pour marinade over it.
    6. 6
      Bake for approximately 35 minutes, basting often with marinade.
    7. 7
      Remove chicken (SAVE THE MARINADE).
    8. 8
      Allow chicken to cool, then de-bone, shred and set chicken aside.
    9. 9
      In a skillet over medium-high heat, add olive oil.
    10. 10
      When oil is hot, add spinach and cook, stirring frequently until heated through.
    11. 11
      Add cream cheese, milk, taco seasoning and salt (if you're using it).
    12. 12
      Cook until cheese has melted then toss in the shredded chicken.
    13. 13
      Add a tablespoon or two of the spinach/cream cheese mixture to each tortilla half and roll.
    14. 14
      Place seam side down in glass casserole dish.
    15. 15
      If making ahead, simply cover with foil and refrigerate.
    16. 16
      Preheat oven to 350 degrees.
    17. 17
      In a bowl, combine 1 cup sour cream, the saved marinade and 1/2 cup cheddar cheese and stir until well blended.
    18. 18
      Pour sour cream mixture over enchiladas and bake for 20-25 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Mexi-Comfort Spinach and Chicken Enchiladas

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1051.0
     
    Calories from Fat 562
    53%
    Total Fat 62.5 g
    96%
    Saturated Fat 25.3 g
    126%
    Cholesterol 238.9 mg
    79%
    Sodium 1102.2 mg
    45%
    Total Carbohydrate 63.9 g
    21%
    Dietary Fiber 4.5 g
    18%
    Sugars 2.6 g
    10%
    Protein 56.0 g
    112%

    The following items or measurements are not included:

    goya bitter orange marinade

    marinade

    adobo seasoning

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