Green Chile Chicken Enchiladas with Spinach


Makes 8-10 enchiladas



1 tablespoon vegetable oil

1/2 onion, diced

2 cloves garlic, minced

2 tablespoon butter

2 tablespoon flour

1 1/2 cups chicken broth

2 cans green chiles

1 1/2 cups sour cream

2 cups spinach, chopped


4 cups chicken, cooked and shredded

2 1/2 cups Monterey Jack cheese, shredded

1/4 cup fresh Cilantro, chopped

1/2 cup sour cream

salt and pepper

8-10 flour tortillas


1) In a medium sauce pan, saute the onion in the oil over medium-low heat until soft. Add the garlic and cook until fragrant.

2) Add the butter and flour. Whisk together and cook for three minutes. Slowly whisk in broth until smooth. Stir in the cans of green chiles.

3) Bring to a simmer and cook about five minutes, whisking occasionally. Add the sour cream and spinach, whisking until sour cream is melted and spinach is wilted and incorporated. Remove from heat.

4) Spray a 9x13 pan with cooking spray.  Spread a thin layer of green chile sauce on the bottom of the pan.

5) In a large mixing bowl, add the chicken, 1 cup cheese, cilantro, 1/2 cup sour cream, salt and pepper to taste, and about 1/2 of the remaining green chile sauce; mix well.

6) Put 1/2 - 2/3 cup of the filling into each tortilla, one at a time. (Heat the tortillas briefly to make them more pliable, if needed.) Roll tortillas around the filling and place in the pan. Repeat until all the chicken mixture is used up. Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.

7) Bake 20-25 minutes at 400 degrees until bubbly and golden brown. Let set for at least five minutes before serving. Serve with shredded lettuce, diced tomatoes, avocado and salsa.  Enjoy!