Sunday, March 29, 2009

Spinach and Chicken Enchiladas

These may be a bit time consuming to prepare but the end result is fabulous. My whole family raves about these everytime I make them. To quote LOLCats: Nom, nom, nom, nom, nom!


1 cup chopped onion

2-3 cloves minced garlic

1 package fresh spinach, rinsed well

5 tablespoons butter, divided

2 cups shredded cooked chicken (I always use left over rotisserie chicken or roast chicken)

1 small can green chili peppers, chopped

2-3 teaspoons cumin

1 teaspoon lime juice

1/2 teaspoon of cayenne pepper or a few dashes of red pepper flakes

Fresh ground pepper to taste

2 cups shredded cheese, divided (I usually use a combination of cheddar and monteray jack)

1/4 cup flour

1 teaspoon coriander

2 1/2 cups chicken broth

1 cup sour cream

10 - 12 6 inch flour tortillas


Saute onion and garlic in 2 talbespoons of butter until tender.

Add spinach and toss until wilted.

In a bowl, combine spinach-onion mixture with the chicken.

Add green chili pepper, 1/2 cup shredded cheese, cumin, lime juice, cayenne pepper, black pepper, mix and set aside.

Using same pan that you used for the onion, spinach and garlic, melt 3 tablespoons butter.

Stir in flour and coriander and continue cooking for about 3-5 minutes to ensure a nice golden roux.

Once you have an acceptable roux, slowly add the chicken broth, stirring to blend well.

(Helpful Hint Alert! I like to use one of these gadgets when adding my flour to the butter. No more lumpy gravy or sauces...ever!)

Continue stirring, over medium to medium high heat, until thickened and bubbly...then continue to cook and stir a few minutes longer (this part takes time and patience as I find it takes anywhere from 10-20 minutes to get to the "thick and bubbly" stage that I prefer)

Once thickened, remove pan from heat and gently stir in sour cream and 1/2 cup of shredded cheese until sauce is well blended and smooth. (See? What did I tell you? No lumps!)

Add 1/2 cup of this sauce to your chicken mixture.


Add a couple of spoonfuls of sauce mixture to bottom of 13 x 9 baking pan.

Place approximately 1/4 cup chicken mix into tortilla, roll up and place seam side down in pan.

Repeat with remaining tortillas.

Pour remaining sauce over the tortillas and top with the remaining cheese.

Bake in a 350 oven for at least 30 minutes.

To ensure a perfect golden cheese topping, I BROIL the dish for a couple of minutes until cheese is nice and bubbly.

Serve with a side of black beans and rice and you have a perfect "Mexican" meal!
Prep time: 45 minutes

Cook time: 30-40 minutes


Lissaloo said...

My mouth is watering, yum, yum. Your pictures are fabulous! :)

5thsister said...

Thank you Lissaloo. Oh, BTW, as predicted...daughter was absolutely thrilled with the free sheet music you posted about. Thanks again!

La Gitana said...

mmmmmm....enchiladas! If I could get my hubby to try them I would be making them in a flash! he is a traditional meat and potatoes kind of guy and is not open to Mexican cuisine...but I may cut the recipe down or make several individual serving sized-containers and they freeze well? Do you cook first and then freeze? Either way, they look sooooo yummy!!!! ;) Thanks for the recipe!

Willoughby said...

We love spinach but I just threw out a bunch of it because we couldn't use it all before it spoiled. Next time, I'm going to try this recipe. I never thought of using spinach in enchiladas before. It sounds delicious!


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