First off, my apologies for the slackerness in posting. All I can say is that things have been a little weird around here lately, but I'm hoping they'll calm down soon. I have several half-written posts just sitting in here, waiting to be published so I'll try to make more of an effort to actually publish them.
That being said, I'm completely serious when I say that this is the best enchilada recipe I've ever used. I used to love those cream of whatever soup enchiladas when I was younger, but I don't cook with that kind of stuff so I needed a good recipe substitute. This one hits the spot. Creamy, savory, and delicious. These were perfect.
On a side note, you could make the enchiladas without the spinach if you wanted to, but in my opinion, if you're going to use this much sour cream in a recipe, you better even it out somewhere. And did I mention it tastes fabulous?
Homemade Green Chile Chicken Enchiladas with Spinach
(adapted from Cinnamon Spice and Everything Nice)
Makes 8-10 enchiladas
GREEN CHILE SAUCE:
1 tablespoon vegetable oil
1/2 onion, diced
2 cloves garlic, minced
2 tablespoon butter
2 tablespoon flour
1 1/2 cups chicken broth
2 cans green chiles
1 1/2 cups sour cream
2 cups spinach, chopped
4 cups chicken, cooked and shredded
2 1/2 cups Monterey Jack cheese, shredded
1/4 cup fresh Cilantro, chopped
1/2 cup sour cream
salt and pepper
8-10 flour tortillas
1) In a medium sauce pan, saute the onion in the oil over medium-low heat until soft. Add the garlic and cook until fragrant.
2) Add the butter and flour. Whisk together and cook for three minutes. Slowly whisk in broth until smooth. Stir in the cans of green chiles.
3) Bring to a simmer and cook about five minutes, whisking occasionally. Add the sour cream and spinach, whisking until sour cream is melted and spinach is wilted and incorporated. Remove from heat.
4) Spray a 9x13 pan with cooking spray. Spread a thin layer of green chile sauce on the bottom of the pan.
5) In a large mixing bowl, add the chicken, 1 cup cheese, cilantro, 1/2 cup sour cream, salt and pepper to taste, and about 1/2 of the remaining green chile sauce; mix well.
6) Put 1/2 - 2/3 cup of the filling into each tortilla, one at a time. (Heat the tortillas briefly to make them more pliable, if needed.) Roll tortillas around the filling and place in the pan. Repeat until all the chicken mixture is used up. Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.
7) Bake 20-25 minutes at 400 degrees until bubbly and golden brown. Let set for at least five minutes before serving. Serve with shredded lettuce, diced tomatoes, avocado and salsa. Enjoy!