Popeye Enchilada Recipe
A flour tortilla filled with spinach and chicken topped with our cilantro cream sauce and served with black beans and rice.
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Ingredients
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Filling
Cilantro Cream Sauce
Sides
Method
Filling Preparation
- 1
Sauté Spinach and Chicken
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 2
- 3
Combine Chicken and Season
Stir in the shredded chicken, salt, and black pepper. Cook for another 2-3 minutes until heated through. Remove from heat.
Cilantro Cream Sauce Preparation
- 4
Mix Ingredients
In a medium bowl, combine the sour cream, chopped cilantro, lime juice, and garlic powder. Mix until smooth and well combined. Set aside.
Assembling the Enchiladas
- 5
Fill Tortillas
Preheat your oven to 375°F (190°C). Take a flour tortilla and place a generous amount of the spinach and chicken mixture in the center. Roll tightly and place seam-side down in a baking dish.
- 6
Repeat Filling
Repeat the process with the remaining tortillas and filling until all are placed in the baking dish.
- 7
Top with Sauce
Pour the cilantro cream sauce evenly over the enchiladas, ensuring they are well covered.
Baking
- 8
Bake Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
Serving
- 9
Plate and Serve
Serve the enchiladas on plates with a side of warmed black beans and cooked rice. Enjoy your Popeye Enchilada!