Smothered Chicken Enchiladas
From: Brittany (Jones) Johnson
Ingredients:
4 T butter
½ large onion, chopped
1 garlic clove, minced
3 T flour
2 cups chicken broth
Dash of hot sauce, to taste
7 ounce can of diced green chiles
1 ½ cup sour cream
2 cups chicken, cooked and shredded
1 10 or 12-ounce package frozen chopped spinach, thawed and squeezed dry
½ T cumin
Salt and pepper to taste
8 8-inch flour tortillas
2 cups shredded Mexican blend cheese
¼ cup fresh cilantro, chopped (optional)
Instructions:
To make the sauce, melt butter in pan over medium heat. Add onion and garlic. Sauté until soft, about 4-5 minutes. Add flour, stir, and cook about 1 minute. Whisk in chicken broth and cook until thickened, about 3-5 minutes. Add hot sauce and green chiles, heat through. Remove sauce from heat and stir in sour cream.
For the filling, combine chicken, spinach, cumin, salt and pepper in a medium bowl. Add ½ of the sauce to chicken mixture and stir. Place small amount of chicken mixture in the center of the tortilla, top with about 2 tablespoons of cheese, and roll up the tortilla. Place in greased 9” x 13” baking dish. Repeat until all of chicken mixture and tortillas are used and placed in baking dish. Top with remaining sauce and cheese. Bake at 350° until cheese is melted and sauce is bubbly, about 15 minutes. Remove from oven, top with cilantro, and enjoy!
(and you can click here to see Brittany and her hubby preparing this recipe on Good Morning Arizona!)
