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Sunday Suppers with Lunchbox Love – Chicken Spinach Enchiladas

We have tacos once in a while in our home. Two of us like soft tacos and two of us like hard tacos. No prob! The epiphany I have time and time when we all get the table is – everyone likes tacos! Everyone picks their own toppings and EVERYONE eats. And I always think – we should have tacos every week! It’s easy and fun and quick too! So this week, I decided to seek out some other recipes that would satisfy like tacos. I decided on Chicken Enchiladas from Let’s Dish.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6-8 cups fresh baby spinach
  • 4 cups cooked, shredded chicken
  • 2 cups shredded mozzarella cheese, divided
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 1 (4 oz.) can diced green chiles
  • 1 cup sour cream
  • 2 tablespoons lime juice
  • 10-12 small flour or corn tortillas
  • Fresh chopped cilantro, for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Place cooked, shredded chicken in a large bowl.
  2. In a large skillet, heat oil over medium heat. Saute onions and garlic until soft, 3-5 minutes. Add spinach and saute a few minutes more until wilted. Stir spinach mixture into chicken, along with 1/2 cup of the cheese.
  3. To the same skillet, melt the butter. Stir in the flour. Whisk in the chicken broth and bring to a simmer. Stir in the cumin and season with salt and pepper to taste.
  4. Cook until broth is thickened, then stir in the green chiles, sour cream and lime juice. Stir 1 cup of the sauce to the chicken and spinach mixture.
  5. Spread about 1/3 cup of the sauce in the bottom of the prepared pan. Divide the chicken mixture between the tortillas and roll up tightly. Place seam side down in the pan.
  6. Pour remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for about 20 minutes. Uncover and bake 10-15 minutes more, or until cheese is bubbly and enchiladas are golden brown. Garnish with fresh chopped cilantro, if desired.

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