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!
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
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.