I just love sour cream and spinach chicken enchiladas, don't you? However, they're probably not the friendliest for the upcoming swimsuit season, so I don't indulge that often. This recipe however, has all the same bells and whistles as the real thing but much lighter and super easy to whip together on a week night. Plus, it would be the perfect potluck meal because it travels beautifully. So yummy. Enjoy!
1 pound cooked chicken breast, shredded (see below for more info)
1 box chopped frozen spinach, thawed and all water squeezed out
2 tablespoons butter
2 tablespoons flour
1 cup half and half
1 cup milk
1 can (4 oz) chopped green chilies
4 green onions, chopped
3 cloves garlic, chopped
1 tablespoon cumin
1/2 teaspoon crushed red pepper flake
2 cups Monterey Jack cheese
6-8 tortillas (I used whole wheat but you could use flour instead)
sour cream to garnish
Preheat oven to 400 degrees.
In a saucepan over medium heat, melt butter. As soon as butter is melted, whisk in flour. Whisk for about a minute and then whisk in half and half and milk. Bring to a bubble, cook and stir for about 2 minutes or until mixture has thickened quite a bit. Stir in spinach, chilies, onions, garlic, cumin and red pepper flake. Remove from heat.
In an 8x8 inch casserole dish, spread 1/3 of the spinach mixture across the bottom. Layer in half of your chicken breast, sprinkle over 1/3 of your cheese and top with a layer of tortillas. Repeat. Finish off with the remaining 1/3 of your spinach mixture and 1/3 of your cheese on the top. Cover with foil and bake 20-25 minutes. Remove foil and bake another 5 minutes. Garnish with sour cream.
That's it! So simple, right? I used leftover chicken from the night before but your can totally get a rotisserie chicken from the grocery store, shred and use that. You can also poach or bake off some chicken breasts beforehand, shred and use that as well. No matter how you do it, you're going to love the final outcome.
Dinner is done!