Chicken Enchiladas

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Fast Flourish: Char one side of the tortillas directly over gas flames for a few seconds using tongs.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours, 45 Minutes

Ingredients

1 cup diced sweet onion
3 garlic cloves, minced
1 tablespoon canola oil
2 cups chopped fresh baby spinach
2 (4.5-oz.) cans chopped green chiles, drained
3 cups shredded cooked chicken
1 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray

Preparation

1. Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.

2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.

3. Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.

To Make Ahead: Prepare recipe as directed through Step 2. Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step 3.

Note:

August 2012