Creamy Green Chili Chicken Enchiladas
Adapted from Mel's Kitchen Cafe
- 4 cups fresh spinach
- 3 cups chopped cooked chicken
- 4 ounces cream cheese, softened
- 4 ounces green chilies
- 1 can white beans, rinsed and drained
- 2 tablespoons butter
- 1/2 medium onion, chopped finely
- 2 tablespoons flour
- 1/3 cup chicken broth
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (7 ounces) green enchilada sauce
- 1 cup shredded cheese (jack, cheddar, colby, etc.)
- 8 large corn tortillas, warmed and softened
Preparation time 30mins
Cooking time 60mins
Adapted from pinterest.com
Preheat oven to 375. In a large skillet, heat a few tablespoons of water. Add the spinach, cover, and let steam until spinach has wilted (about 3-5 minutes). Remove from heat, drain, and chop. In a medium bowl, mix together chicken, cream cheese, green chilies, spinach, and white beans. Set aside.
In a large skillet, melt the butter. Add the onions and cook until softened. Whisk in the flour until a paste forms, and cook 2-3 minutes. Add chicken broth and milk, and whisk quickly to incorporate the flour mixture. Let cook a few minutes, until thickened, then remove from heat. Whisk in enchilada sauce, and salt and pepper to taste.
To assemble, spread a few spoonfuls of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/2 cup of the chicken mixture. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled, top with remaining enchilada sauce and shredded cheese. Bake 20-30 minutes or the cheese is melted, and the sauce is bubbling around the edges.