Tuesday, March 19, 2013

Chicken and Spinach Enchurittos

I know I've said it before, but we love Mexican food!!!

So tonight I made 2 meals out of one crockpot chicken recipe.  I'm going to share the enchuritto recipe on this post and tomorrow I'll post about the soup, a favorite of the kids.
(Update: here is the link to the soup http://deliciouslydomesticdining.blogspot.com/2013/03/chicken-vegetable-soup.html)
This recipe was completely made up as I went along and we LOVED it!  It is called an enchuritto because its not quite an enchilada, no corn tortillas; and its not quite a burrito either because I made the filling a little wet and its smothered in enchilada sauce.  A healthier Tex-Mex dish, the only cheese being 1/2 cup sprinkled over all four enchurittos.

So for now, definitely give this one a try and let me know what you think.  I'm definitely making this again!

Happy Cooking!

Chicken and Spinach Enchurittos
2 chicken breasts, cooked and shredded (crockpot recipe to follow)
1 T olive oil
1 medium onion, chopped
1 cup of frozen spinach
2 T light cream cheese
1/2 cup salsa
1 T taco seasoning (homemade - recipe also below)
4 high fiber, whole wheat tortillas
1/2 cup finely shredded reduced fat cheese
1 8 oz pkg of enchilada sauce (choose a sauce without MSG, partially hydrogenated oils, my personal favorite is below- the flavor is like homemade and its healthy!)

Start by sauteing the onion in 1 tablespoon of olive oil over medium heat until cooked all the way through.

Add the frozen spinach and cook until heated through. 

Add the light cream cheese and stir it into the other ingredients as it melts, creating a smooth creamy veggie base to our filling.

Now add the salsa and taco seasoning, stirring until thoroughly combined.  Cook long enough to heat all the way through, the mixture should come up to a little simmer. 

Now for the shredded chicken.  Take 2 boneless, skinless chicken breasts cooked an shredded and add them to our veggie mixture.  Stir until well incorporated and set aside.

Spray a 9x9 inch pan with cooking spray to prevent the enchurittos from sticking.  Divide the mixture evenly between 4 tortillas, and spread as pictured below.

Roll them up and place them in the baking pan.

Top with the enchilada sauce and cheese.  Bake at 350 for 20 minutes, or until hot and bubbly.  So yummy!!!  Enjoy!

Crockpot Shredded Chicken: 
3 boneless skinless chicken breasts, about 1-1.5 lbs depending on the size
2-3 stalks of celery
2 cups of chicken stock
1/4 tsp each onion powder, garlic powder, salt and pepper
 Place the celery on the bottom of the crockpot and the chicken breasts on top.  Pour the chicken stock around the chicken and sprinkle the chicken breasts with the seasonings.

Cook on high for 4 hours.  Shred the chicken for your use.  This recipe can be used anytime you need shredded chicken for another recipe.  Perfectly simple and delicious.

 Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all the ingredients together in a small bowl. Store in an airtight container.  This can be used any time a package of taco seasoning is needed for a recipe.

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