You all didn’t know me in my enchilada days.
When I moved out on my own (ok, with two roommates) I was so excited to have a kitchen that I could actually cook in, and a dining room to sit in and eat meals with friends and family. I cooked many meals for many different people in that kitchen.
In fact, my sister made my mom and David’s wedding cake in that kitchen.
I also discovered my love of enchiladas in that kitchen.
When I had my mom and David over for the first time, I made them chicken enchiladas that weren’t the least bit healthy. They had shredded chicken, sour cream, cheese, homemade enchilada sauce and more cheese. And I loved them. And I made a healthified version with lower fat cheese and less sour cream almost weekly for almost a year.
These are not those enchiladas. These are even better. These have… *gasp* vegetables in them.
We require a brief Spanish lesson from your resident Spanish teacher.
Espinacas is Spanish for “spinach”. It is a word that is plural even in the singular, much like moose and fish in English.
So can you guess what’s in these enchiladas?
Nope. You can’t tell from this angle either. Maybe this will help:
Spinach Chicken Enchiladas
- 2 large chicken breasts
- 1 box frozen chopped spinach, thawed and drained
- 1 bunch cilantro, chopped
- 2/3 cup low fat sour cream
- 1 1/2 cups reduced fat shredded Mexican cheese
- 1 small can diced green chiles
- 14 oz. can tomato paste
- 24 oz. chicken broth
- 4 cloves garlic, crushed
- 1 Tb. olive oil
- 1 Tb. ground cumin
- 1 Tb. kosher salt
- 2 tsp hot sauce (or to taste)
- 12 corn tortillas
Preheat the oven to 375*F. Place the chicken breasts in a shallow pan. Cover with water, place over medium heat, and simmer until the chicken is tender, about 30 minutes. Shred with two forks, and set aside.
Meanwhile, make the enchilada sauce. Heat the olive oil and garlic in a small saucepan. When the garlic is sizzling, add the tomato paste and cumin and stir well. Add the chicken broth and hot sauce, and whisk until smooth. Turn heat to medium-low and simmer until reduced by 1/4.
Then, mix the chicken with sour cream, most of the cilantro, chiles, 1/2 cup of the cheese, 1/4 of the sauce, and the thawed spinach. Stir until well-combined. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll the tortillas around the filling, place seam-side down in a baking dish, and then pour the remaining sauce over the enchiladas. Top with remaining cheese and bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
Serve with sour cream and chopped cilantro.
And have another serving if you want. They’re pretty healthy!
Don’t forget to enter to win a new Camelbak Groove filter bottle by commenting on yesterday’s post!