Chicken & Spinach Enchiladas
You can make the sauce and filling up to 2 days ahead (and refrigerate them). Assembled enchiladas can be refrigerated for a day or frozen up to 1 month.
Makes: 8 enchiladas; Total time: 1 hour
|FOR THE SAUCE, SAUTÉ:|
|8||dried New Mexico chile peppers, stems removed, seeded, and torn8 dried|
|2||cups chopped onion2 cups|
|6||cloves garlic, smashed6 cloves|
|1⁄4||cup extra-virgin olive oil1⁄4 cup|
|3||cups chopped tomatoes3 cups|
|2||cups low-sodium chicken broth2 cups|
|1||tsp. sugar1 tsp.|
|Salt to taste|
|FOR THE ENCHILADAS, SAUTÉ:|
|1||bag fresh spinach leaves (9 oz.)1 bag|
|2||Tbsp. extra-virgin olive oil2 Tbsp.|
|11⁄2||cups shredded cooked chicken11⁄2 cups|
|1||cup frozen corn kernels1 cup|
|1⁄2||cup heavy cream1⁄2 cup|
|2||cups shredded Monterey Jack cheese, divided2 cups|
|Salt to taste|
|8||flour tortillas (6-inch)8 flour|
|1⁄2||cup sliced scallions (green part only)1⁄2 cup|
Preheat oven to 400°. Coat a 3-qt. baking dish with nonstick spray.
For the sauce, sauté chiles, onion, and garlic in ¼ cup oil in a sauté pan over medium-high heat until chiles and onion soften, about 5 minutes. Add tomatoes and simmer 2 minutes. Then stir in broth and sugar, season with salt, and bring to a boil. Reduce heat to medium and simmer 15 minutes. Chill mixture briefly, then purée in a blender.
For the enchiladas, sauté spinach in 2 Tbsp. oil in a large nonstick skillet over medium-high heat until wilted, 1–2 minutes. Add chicken, corn, cream, and 1 cup cheese; season with salt and simmer 3–5 minutes.
To assemble, pour ½ cup sauce in prepared dish; fill each tortilla with ⅓ cup filling and roll. Place enchiladas in the dish, seam side down, then top with 1–2 cups sauce, leaving the edges dry; sprinkle with remaining cheese. Bake enchiladas until cheese is melted and tortilla edges begin to brown, 15–20 minutes.
Garnish with scallions. Warm remaining sauce and serve with enchiladas.
Per 2 enchiladas: 960 cal; 57g total fat; 938mg sodium; 68g carb; 11g fiber; 47g protein
Add broth to the chile mixture. Simmer 15 minutes, then chill slightly before puréeing.
Sauté spinach, add chicken and corn, then stir in cream and cheese. Simmer to thicken.
Spread sauce on the bottom of the baking dish, then fill tortillas and roll to enclose.
Pour some of the sauce over the top of the enchiladas. Serve remaining sauce on the side.