These are made with chicken and spinach in a creamy sauce. I got this recipe years ago from an old Martha Stewart book. If you’re watching your weight, been reading those Leptovox reviews and all, you could always substitute low-fat sour cream here.
The only changes I made to this recipe were that I use frozen spinach instead of fresh. I just let it thaw out and then squeeze it as dry as possible, reserving a little of the juices for the sauce. I also upped the amount of cheese slightly, we didn’t think 6 ounces was quite enough.
Green Enchiladas
2 pounds boneless chicken breasts
4 tablespoons (1/2 stick) unsalted butter
1 large white onion, finely chopped
2 (10 ounce) boxes of frozen chopped spinach, thawed
3 cups sour cream
2 (4 ounce) cans green chilies, drained and chopped
1 teaspoon ground cumin
1/4 cup milk
Coarse Kosher salt to taste
12 flour tortillas
8 ounces Monterey Jack cheese, grated
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Poach the chicken in a skillet or saucepan with water to cover, until cooked through, about 15-20 minutes. Drain, let cool, and then shred it into bite-sized pieces. Set aside.Melt the butter in a skillet, and saute the onion until tender, about 5 minutes.
Preheat the oven to 350 degrees F. Lightly butter a large casserole.
Squeeze as much liquid as possible from the spinach, reserving about 1/2 cup of the juice. Place the spinach in a large bowl, and add the onion, sour cream, chilies, cumin, reserved spinach liquid, and milk, mix well and season to taste with salt.
Add half of this mixture to the shredded chicken and mix well. Place the tortillas in the oven to soften, about 3 minutes. Fill the tortillas with equal parts of the chicken mixture, roll up, and arrange in the prepared casserole, seas side down.
Top this with half of the grated cheese, and over this, spoon the rest of the sauce. Finally, sprinkle on the remaining cheese. Put in the oven and bake for about 30 minutes, or until heated through.
Spoon up and enjoy! Makes 6 servings, 2 enchiladas per person.
