Chicken, Green Chile and Spinach Enchiladas

These are some really yummy enchiladas!  The first time I made them they turned out a little too spicy for our family.  I only used one of the chipotle peppers this time and they turned out perfect.  I added some chopped baby spinach to the green chile sauce, mostly because I had it and needed to use it before it went bad.  I found the recipe at Cinnamon Spice and Everything Nice. 

Printable Recipe

Chicken, Green Chile and Spinach Enchiladas

(by Reeni)

4 cups Chicken, boneless, skinless, cooked and cut into bite-size hunks
2 and 1/2 cups Sharp Cheddar, shredded
1/4 cup fresh Cilantro, chopped or 1 teaspoon dried
1/2 cup Sour Cream plus additional for serving
Salt and pepper
8-10 taco size flour Tortillas


Green Chile Sauce:

1/2 Yellow Onion, diced
1 tablespoon Canola oil
2 tablespoon Butter
2 tablespoon Flour
1 and 1/2 cups Chicken Broth
1 small can Green Chiles
1 -3 Chipotle Peppers in Adobo, seeds scraped out, minced
1 and 1/2 cups Sour Cream
2 cups baby spinach, chopped

In a medium saucepan saute the Onion in the oil over medium-low heat until soft. Push the Onions to one side and add the Butter and Flour. Whisk together and cook for three minutes. Slowly whisk in Broth. Add Green Chiles and Chipotle(adjust the amount according to your heat preference). Bring to a slow simmer and continue to simmer about five minutes, whisking occasionally. Add the Sour Cream and spinach. Whisk until sour cream is melted and spinach is wilted and incorporated. Remove from heat.

Preheat oven to 400 degrees.

Spray a 9x13 inch baking dish with baking spray and put a thin layer of Enchilada sauce in the bottom.

To a large mixing bowl add the Chicken, 1 cup Cheese, Cilantro, ½ cup Sour Cream, 1 cup Green Chile Sauce, dash of salt and pepper, and mix well.

In a skillet heat the Tortillas one at a time over medium heat about 30 seconds on each side.

Put a 1/2 - 2/3 cup of the Chicken mixture into each Tortilla, one at a time. Roll and place in pan. Repeat until all the Chicken mixture is used up. Pour the rest of the Green Chile sauce over the top. Sprinkle the remaining Cheese evenly over top.

Bake 20-25 minutes until bubbly throughout. Let set for five minutes before serving. Serve with Sour Cream and Avocado.