Maggie MealTime is back after a long hiatus! I was in Chicago for about a year, where my kitchen was very small and not well-stocked with the proper cooking utensils. And if I'm being honest, takeout and delivery food in our neighborhood was delicious, easy, and cheap! And don't even get me started on the grocery tax!
But now I'm back in the Madison area and I've got a full kitchen and have been trying out tons of new recipes. Most of them have been hits, so it seems silly not to share!
My photo below is rather sad and shows one of the enchiladas split in half. Don't judge the flavor potential based on this photo!!! (Can you tell I'm a cilantro lover?!?)
Creamy Chicken & Spinach Enchiladas
Adapted from Better Homes and Gardens
3 boneless chicken breast halves (about 14 oz)
2/3 cup
of
reduced-sodium chicken broth
1/4 teaspoon
of
ground black pepper
4 cups
of
torn fresh spinach
2 thinly sliced green onions
1.5 cups
of
light sour cream
2 tablespoons
of
all-purpose flour
1 teaspoon
of
salt
2 teaspoon
of
ground cumin
1/2 cup
of
milk
1 can diced green chile peppers
8-10 small flour or whole wheat tortillas
3/4 cup
of
shredded Monterey Jack and/or cheddar cheese
Snipped fresh cilantro (optional)
Directions:
- Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink; drain. Using two forks, shred chicken into bite-size pieces.
- Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
- For filling, in a large bowl combine shredded chicken, cooked spinach, and the sliced green onion.
- For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Add more flour if sauce seems too runny. Stir half of the sauce into filling; set the remaining sauce aside.
- Grease or spray a casserole dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.
- Bake, covered, for 20 minutes. Remove and sprinkle with cheese. Bake, uncovered, about 20 minutes more or until heated through. Turn on the broiler if you like a crispier cheese topping. If desired, garnish with cilantro and serve with salsa and/or additional green onion. (Salsa Verde was great with these!)
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