Chicken and Spinach Enchiladas Suizas
I wanted to try a new spin on my standard Chicken Enchiladas, and a fresh bag of spinach in the fridge armed me with the perfect ingredient for this filling dish of creamy Tex-Mex delight. This can easily become a meatless main by tripling the spinach and adding a bit more cheese to the filling, if you so desire. I was quite satisfied with the outcome of my first try at these, but next time around I’ll make them spicier by adding another can of diced green chiles, or perhaps adding some fresh diced serrano pepper to the onions when they are cooking. If you’re not into spicy, then this probably has the perfect balance of heat and cream.
I almost always cook the chicken for this ahead of time during the day, debone and shred the chicken breast, then add the bones back to the pot and simmer for another hour or so to make another batch of chicken broth for the freezer. I did do this as I was getting short on chicken broth in the freezer, but by all means, if you are pressed for time, feel free to use a rotisserie chicken or any other leftover cooked chicken you may happen to have available to shorten the prep time.
Chicken and Spinach Enchiladas Suizas
2 cups cooked and shredded chicken breast
1/2 teaspoon ancho chile powder (or regular)
1/4 teaspoon ground cumin
1/2 cup shredded Swiss cheese
1/2 cup light or regular sour cream
4 cups chopped fresh spinach
1/2 cup chopped onion
1 teaspoon minced garlic
Ground black pepper, to taste
9 to 10 corn tortillas
Spray oil
For the sauce:
1 tablespoon olive oil
1 tablespoon butter or substitute
1 tablespoon flour
1 cup half and half
1/2 cup light or regular sour cream
1 or 2 6-ounce cans diced green chiles
Additional sour cream and cilantro, for garnish
Preheat oven to 350 degrees. In a large bowl, add the shredded chicken, ancho chile powder, cumin, 1/2 cup shredded Swiss cheese and the sour cream, combine, and set aside. In a skillet over medium heat, add the olive oil and chopped onions. Cook for a few minutes until the onions start to soften. Add the minced garlic and stir for a minute more. In batches, add the chopped spinach until wilted through. Take off heat and set aside to cool for a few minutes, then add to the bowl of chicken then stir to combine.
Sauteed Spinach and Onions
Lightly spray one side of a corn tortilla, then set on a plate oil side up. Spray the next tortilla and stack on the first one. Repeat with remaining tortillas. Cover with a paper towel, then microwave for 45 seconds. Spray a casserole dish lightly with oil. Now assemble the tortillas by spooning about 1/4 cup chicken and spinach filling down the center, roll up, and place seam side down in the dish. Repeat until casserole dish is full. Mine can only handle 9 tortillas.
Now time to make the sauce. Melt the butter in the same skillet, then add the flour to make a paste. Slowly whisk in the half and half, and keep whisking until creamy. Here is where I had a brain glitch, and forgot to pour in a little of the warm chicken broth to the sour cream first and mix it in so that the sour cream wouldn’t curdle. Alternatively, you could slightly warm it in the microwave. The main thing is not to add the sour cream cold to the mixture. Ah well, my sour cream curdled, but once I added the other half cup of shredded Swiss cheese, it smoothed out. Oh, yeah. Add the Swiss cheese now, plus the diced green chiles. Stir until mixed well, then pour on top of the assemble enchiladas. Cover with foil and bake 20 minutes, then uncover and bake for an additional 5 to 10 minutes, until bubbling and starting to brown on top. Remove and let sit for 5 minutes, then plate and serve with additional sour cream and cilantro.
Dish of Chicken and Spinach Enchiladas Suizas
anotherfoodieblogger 