Chicken & Spinach Enchiladas

This recipe makes enough for the two of us with a few enchiladas left over!

Fry corn tortillas in vegetable oil, about 15 seconds per side, and drain on paper towels. Discard the extra oil from skillet and set the skillet aside (you’ll need it in a minute).

In a medium saucepan, cover chicken pieces with water, bring to boil and cook over medium heat until cooked through, about 10 minutes.

Heat oven to 350 degrees.

While chicken cooks, heat some more olive oil in your skillet over medium heat and saute onion about 3 minutes. Add garlic, jalapeno and spinach to skillet and saute another 3 minutes. Transfer cooked veggies to mixing bowl.

Once chicken is cooked, shred it into small pieces and add to your veggies in the mixing bowl. (I usually lay the chicken on a cutting board one piece at a time and shred it using two forks, pulling in opposite directions).

Season the chicken and veggies with salt, cumin, chili powder and pepper. (I eyeball it with my spices but 1/4 teaspoon is a good place to start. Add more to your liking. And add a dash of cayenne if you like things spicy). Add in 1/2 cup of shredded cheddar and 1/2 cup sour cream and mix well.

Assemble enchiladas by scooping 1/4 cup (approximate) into the center of each tortilla. Roll the tortilla up and place seam side down in a greased (or sprayed with Pam) 9×13 pan.

In a small saucepan melt butter over medium heat. Add flour and stir well, cook about 1 minute. Stir in chicken broth and bring to boil. Once the broth has thickened remove from heat and stir in the remaining 1/2 cup shredded cheddar and 1/2 cup sour cream until smooth.

Pour sauce over enchiladas (sprinkle with a little more cheese if you have it) and bake 20-25 minutes until bubbly.