I made this version of spinachANDchickenenchiladas verdes and really loved it. The Pants often orders spinachenchiladas when we go out for Mexican, but I have never had them
These are a healthy, low-calorie take on a classic Mexican dish. These glorious enchiladas happened a while back – before I came down with the black plague – and now that I’m starting to recover and regain my appetite, they’re calling my name again
Drizzle a large pan or skillet with oil. Add chicken pieces and corn starch to a large ziplock bag. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan
Long time ago I had posted a review regarding a pizza parlour in Brisbane, Australia and that pizza was unforgettable as it was really good especially the ChickenandSpinach pizza that why today I am trying to recreate it at my own home with some adjustments to even make it even better
Chop up your sun-dried tomatoes and mince your garlicGet the chicken as thin as possible (without shredding the chicken, this is why I use the plastic wrap)In a pan, saute one tablespoon of the butter or margarine with the minced garlic and add the spinach
Super-moist chicken breasts stuffed with a garlicky spinachand mozzarella filling. Basically, I made my Asian spinach recipe and added the cheese to that
Heat up the tomato sauce with the stock and ground cinnamon and check the seasoning. You’ll need to make some roast tomato sauce for these enchiladas, which takes a little while but will be worth the effort
Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb
I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce
Even though I am only cooking for my hubby and I now, I still like to make one or two family-style dishes and then portion them off for us for dinners/lunches throughout the week, and that is exactly what I did with this cheesy chickenand rice enchilada casserole
Also, Ryan didn't even notice it was packed withspinach until the last few bites were devoured. Dunk (with one hand for wet ingredients, one hand for dry) chicken bundles in the eggs, then in the crushed crackers
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