Chicken Enchiladas

By anonsouthernbell

This is a great dish for a potluck dinner because all the work can be done in advance - it just needs to be popped in the oven.

Ingredients

• 1 tabl olive oil
• 2 boneless, skinless chicken breasts cubed (about 3/4 lb)
• 1/2 tea garlic powder
• 1/4 tea pepper
• 1/2 c sweet potato or carrot puree
• 1/4 c sour cream
• 1 c shredded, cheddar or mozzarella, divided
• 6 (9in) tortillas
• 1/2 c spinach puree
• 1/2 c mild tomato salsa

Preparation

Step 1

Preheat the oven to 350F. Coat a 9x12 in baking dish w/cooking spray. Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken w/garlic powder and pepper. Cook the chicken 4-5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Off the heat, mix the sweet potato or carrot puree, sour cream, and 1/2 the cheese into the skillet.

Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dot the tops of the enchiladas w/spinach puree. Spoon the salsa over the enchiladas and sprinkle w/the remaining cheese. Cover the dish w/aluminum foil and bake until the cheese melts and the filling is hot, 35-40 minutes.