Chicken & Cheese Enchiladas with Green Sauce

By TrayH

For a crisp bite that’s one notch hotter than a jalapeno, substitute part of the green chilies with 2 diced fresh serranos.

Ingredients

• ~For the Enchiladas:
• 3 cooked and shredded chicken breasts
• 2-1/2 cups (10 ounces) shredded cheddar cheese
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1/2 cup finely chopped onion
• 1 tablespoon minced fresh cilantro
• 12 corn tortillas (6 inches), warmed
• .
• ~For the Green Sauce:
• 1 package (6 ounces) fresh baby spinach
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup half-and-half cream
• 1 cup 2% milk
• 1 can (4 ounces) chopped green chilies, drained
• 3 green onions, chopped
• 1/3 cup minced fresh cilantro
• 1 large garlic clove, minced
• 1-3/4 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup reduced-fat sour cream

Details

Adapted from tasteofhome.com

Preparation

Step 1

* In a large skillet, saute spinach until wilted.

* Drain and remove.

* In the same pan, melt butter.

* Stir in flour until smooth; gradually add cream and milk.

* Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

* Stir in the chilies, green onions, cilantro, garlic, spices and spinach.

* Remove from the heat; cool slightly.

* Transfer to a food processor; cover and process until pureed.

* Stir in sour cream; set aside.

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* In a large bowl, combine cheeses; set aside 1 cup for topping.

* Add shredded chicken, onion and cilantro to remaining cheese mixture; toss to combine.

* Place about 1/4 cup chicken & cheese mixture down the center of each tortilla.

* Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

* Pour sauce over top.

* Sprinkle with reserved cheese mixture.

* Bake, uncovered, at 375° for 25-30 minutes or until heated through.