Chicken Enchiladas with Spinach Cream Sauce

Name: Chicken Enchiladas with Spinach Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 8-inchs (8-inch) corn tortillas; 296 milliliters fat-free, less-sodium chicken broth; 79 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 59 milliliters chopped green onions; 1 teaspoon ground cumin; 2 Tbsps masa harina or all-purpose flour; 355 milliliters vertically sliced onion, divided; 2 poblano chiles; 473 milliliters shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts); 0 teaspoons salt; 1 liters fresh spinach leaves

You can never have too many Mexican recipes, so give Chicken Enchiladas with Spinach Cream Sauce a try. This gluten free and vegetarian recipe serves 4. One serving contains 298 calories, 12g of protein, and 5g of fat. Head to the store and pick up ground cumin, masa harina, 3-less-fat cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.

Ingredients you will need

Chili Pepper

Seeds

Place a large skillet coated with cooking spray over medium heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.

Ingredients you will need

Whole Chicken

Chili Pepper

Onion

Equipment you will use

Bowl

Steam spinach leaves, covered, 5 minutes or until wilted.

Ingredients you will need

Spinach

Place spinach in a colander, pressing with the back of a spoon until barely moist.

Ingredients you will need

Spinach

Equipment you will use

Colander

Preheat oven to 35

Equipment you will use

Oven

Wipe skillet with paper towels, and recoat with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Paper Towels

Frying Pan

Place over medium-high heat.

Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds.

Ingredients you will need

Minced Garlic

Green Onions

Ground Cumin

Onion

Combine masa harina and broth.

Ingredients you will need

Masa Harina

Broth

Add masa mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly.

Ingredients you will need

Cream Cheese

Cilantro

Cheese

Salt

Equipment you will use

Frying Pan

Place the cheese mixture, 1/3 cup chiles, and spinach ina food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.

Ingredients you will need

Spinach

Cheese

Chili Pepper

Equipment you will use

Food Processor

Colander

Bowl

Divide the chicken mixture evenly among tortillas, and roll up.

Ingredients you will need

Tortilla

Whole Chicken

Roll

Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce.

Ingredients you will need

Cooking Spray

Tortilla

Spinach

Sauce

Equipment you will use

Baking Pan

Pour the remaining spinach sauce over tortillas. Cover and bake at 350 for 10 minutes or until enchiladas are thoroughly heated.

Ingredients you will need

Tortilla

Spinach

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

48-inchs

(8-inch) corn tortillas 296milliliters

fat-free, less-sodium chicken broth 79milliliters

chopped fresh cilantro 2

garlic cloves, minced 59milliliters

chopped green onions 1teaspoon

ground cumin 2Tbsps

masa harina or all-purpose flour 355milliliters

vertically sliced onion, divided 2

poblano chiles 473milliliters

shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)0teaspoons

salt 1liters

fresh spinach leaves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.