In Vicki’s household, chicken enchiladas are a favorite birthday dinner request. Her original recipe was time-consuming, so she came up with a few short cuts that make this meal’s preparation a pleasure vs. a chore. Making these in advance? Put unbaked enchiladas in the freezer and when needed, bring to room temperature and bake.
- 15 oz. frozen chopped (We use the steam in a bag spinach)
- 6 cups shredded rotisserie chicken (about 1 1/2 chickens)
- 4 T. unsalted butter
- 1 large white onion, finely chopped
- 2 (4 oz.) cans diced green chiles, undrained
- 3 c. low-fat sour cream
- 1/4 c. skim milk
- 1/3 c. water
- 1 t. ground cumin
- Salt and pepper, to taste
- 12 (8 inch) soft taco sized flour tortillas
- 8 oz. grated Monterey jack cheese
Preheat oven to 350 degrees. Butter two 8 1/2 by 11 inch pans.
Cook spinach in microwave, according to directions, and place in a large glass bowl.
Melt butter in a small skillet. Add onions and sauté until soft, about 4 minutes.
Add onion mixture to the spinach along with green chiles, sour cream, milk, water, cumin, salt and pepper and combine. Place 1/2 the mixture into a small bowl. To the large bowl, add the chicken and mix well. Place the tortillas on a large work surface. Fill each of the tortillas with 1/12 of the chicken mixture. Carefully roll up the tortillas and put 6 in each pan. Top the tortillas with 1/2 of the Monterey Jack cheese. Top with the contents from the small bowl – carefully spreading to cover the tortillas. Finally add the remaining 1/2 of the cheese. Bake until heated through, about 30-40 minutes.
This recipe can be made early in the day and just bake before serving.
Serves: 9-10 people