Description
A cheesy, comforting classic. Perfect for a family dinner or a cozy night in.
Ingredients
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- 2 tbsp extra virgin olive oil
- 1/2 cup tomato sauce
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp fine sea salt
- 1 cups (237 ml) chicken broth
- 2 tsp flour
- 2 tsp water
- 1 tbsp butter
- 1 onion
- 1 clove garlic
- 1 lbs (454 g) boneless (skinless chicken, cut into 1/2- inch cubes)
- 1 4- ounce can diced green chilies
- 1 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
- 1 cups (237 ml) spinach
- 15 corn tortillas
- 2 cups (473 ml) grated mild Cheddar
- 2 cups (473 ml) grated Monterey Jack
Instructions
- To make the sauce:
- Heat the oil in a small saucepan over medium-high heat, add the tomato sauce, and stir in the spices and salt.
- Whisk in the chicken broth.
- Make a slurry with the flour and water, then add the slurry to the sauce and whisk well.
- Lower the heat and simmer for 10 minutes, or until the sauce is reduced by about one-quarter and coats the back of a spoon.
- Remove from the heat and let cool to room temperature.
- To make the chicken filling:
- While the sauce is reducing, prepare the chicken filling: In a large skillet over medium heat, melt the butter.
- Add the onion and garlic and sauté for 2 minutes, until fragrant.
- Add the chicken, diced green chiles, spices, and salt to the skillet and cook for 5 to 7 minutes, until no pink remains in the center of the chicken.
- Add the spinach and sauté for 1 minute, until wilted. Remove the pan from the heat and set aside.
- To make the enchiladas:
- Mix the two cheeses.
- Preheat the oven to 375°F (190°C).
- Spoon some of the sauce into the bottom of a 9×13 inch baking dish.
- Assemble the enchiladas: Spread 1 tablespoon of the enchilada sauce on a tortilla, then place a spoonful or two of the chicken filling in the middle.
- Drizzle an additional teaspoon or two of the sauce over the chicken, then sprinkle with about a tablespoon of the mixed cheese.
- Fold the sides of the tortilla up and over the filling and place the tortilla, seam side down, in the baking dish.
- Repeat with the rest of the tortillas, sauce, filling, and cheese.
- Bake for 15 minutes, or until the edges of the tortillas crisp and the cheese is melted.
- Garnish with chopped cilantro and diced avocado. Serve immediately.
Notes
- For a richer flavor, use a combination of mild and sharp cheddar cheeses.
- To prevent the tortillas from breaking, warm them slightly before filling. You can do this by microwaving them for 10-15 seconds or wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
- Cholesterol: 80