Chicken Enchiladas

Chicken Enchiladas

This recipe takes a little more time... I usually make this for a Sunday dinner. 


The addition of spinach practically makes it health food!  (LOL)

I always make it after I make Chicken Gnocchi Soup because I have chicken and spinach leftover.  I usually use rotisserie chicken; each chicken will give you 4 cups so you can make both recipes with one chicken!

Ingredients:

2 Tablespoons cooking oil (such as vegetable or canola)
1/2 cup diced onion
1 Tablespoon chopped garlic
1/2 teaspoon ground cumin
6 oz. fresh baby spinach
 2 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
2 cups cooked chicken, diced or shredded
8 flour tortillas (6-inch size)
2 cups Homemade Enchilada Sauce

Directions:

1. Heat oil in a large skillet over medium heat.  Add onion, garlic and cumin; cook until onion is soft and translucent.  Add spinach and cook for 1 minute or until wilted.

2.  Whisk flour into milk.  Add milk mixture and salt to pan.  Bring to a boil stirring constantly.  Reduce heat and simmer for 2 minutes until thick.  Add cheese and chicken, stir until cheese is melted. 

3.  Heat oven to 400°.  Spread 1 cup of enchilada sauce in a 3-quart rectangular baking dish.  Fill each tortilla with 1/3 cup filling; roll up and place in pan, seam-side down.

4.  Pour remaining sauce over enchiladas. leaving the ends of tortillas dry so they can get crispy while baking.
Bake 15-20 minutes or until bubbly and edges of tortillas are browned.

Serves 4

Chicken Enchiladas