Wednesday, January 4, 2012

Chicken & Spinach Enchiladas

At the request of several friends: Spinach and Chicken Enchiladas! As usual, it's a combination of a few different recipes that I've used over the years. I like to add spinach to boost the veggie rating :)

10 corn tortillas 
3 T vegetable oil 
6 pieces chicken breast tenderloin 
1 T olive oil 
1/2 c onion, chopped 
2 cloves garlic, minced 
1 jalapeno, seeded & chopped 
3 handfuls fresh spinach, roughly chopped 
1/4 t salt 
1/4 t ground cumin 
1/4 t chili powder 
1/4 t black pepper 
1 c shredded cheddar cheese 
1 c sour cream 
2 T butter (not margarine) 
2 T flour 
1 1/2 c chicken broth 

Fry corn tortillas in vegetable oil, about 15 seconds per side, and drain on papertowels. Pour extra oil from skillet and set aside. In a med saucepan, cover chicken pieces with water, bring to boil and cook over med heat until cooked through, about 10 minutes. 

Heat oven to 350 degrees. While chicken cooks, heat olive oil in skillet over med heat and sauté onion about 3 minutes. Add garlic, jalapeno and spinach to skillet and sauté another 3 minutes. Transfer cooked veggies to mixing bowl. 

Once chicken is cooked, shred into small pieces and add to veggies in mixing bowl. (I usually lay the chicken on a cutting board one piece at a time and shred it using two forks, pulling in opposite directions). Season the chicken and veggies with salt, cumin, chili powder and pepper (I eyeball it with my spices but 1/4 t is a good place to start.. add more to your liking.. add a dash of cayenne if you like things spicy). Add in 1/2 c of shredded cheddar and 1/2 cup sour cream and mix well. Assemble echiladas by scooping 1/4 c (approx) into the center of each tortilla. Roll over and place seam side down in a greased (or sprayed with Pam) 9x13 pan. 

In a small saucepan, melt butter over med heat. Add flour and stir well, cook about 1 minute. Stir in chicken broth and bring to boil. Once the broth has thickened remove from heat and stir in 1/2 c shredded cheddar and 1/2 c sour cream until smooth. **If you want to make this part easier on yourself you can always substitute a can of warm Cream of Chicken soup mixed with 1/2 c sour cream.. it eliminates the butter, flour, broth step.

Pour sauce over enchiladas (sprinkle with a little more cheese if you have it) and bake 20-25 minutes until bubbly. 

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