Creamy Chicken and Spinach Enchiladas

By Kelly Bogard

Sometimes traveling can be hard on a body and mind. Sometimes it can just be hard on your stomach. As a Texan, I am required to have so many Tex-Mex meals a week, and a few weeks ago I missed my scheduled doses. Okay, so I am not required to eat Tex-Mex, but I sure do like it. To me it is comfort food.

I like my Tex-Mex warm and a little spicy with just the right amount of seasoning and pep. While I was traveling in Kansas City, which by the way is famous for barbecue not Tex-Mex, I had a major craving for enchiladas. I’m not real sure why but my mind was telling me I needed some soon. So as soon as I got home, I hightailed it to my favorite Mexican food joint that my family has gone to for over 30 years and had a big plate of enchiladas. Problem was, they weren’t what I was looking for. What I needed was enchiladas made the way I make them at home.

For Creamy Chicken and Spinach Enchiladas, you will need…
4 cups roasted chicken, chopped
1 handful cilantro, stemmed and chopped
1 tbsp. cumin
2 cloves garlic, minced
1 sweet onion, chopped
6 oz. baby spinach
3 cups Monterey Jack cheese
12-14 flour tortillas (fajita-sized)
4 oz. diced green chilies
5 tbsp. butter
4 tbsp. flour
2 cups chicken broth
8 oz. sour cream

As a child, I would only eat cheese enchiladas, until the day my friend’s mom made chicken enchiladas for supper. My mom taught us to always be grateful for what we were given to eat and never question the cook. So, of course, I ate it and thus started my love affair with chicken enchiladas.

First things, first. Preheat your oven to 375 degrees Fahrenheit. Then, in a large sauce pan, melt 1 tablespoon of butter. Once melted, add the garlic and onion to saute.

While that is cooking, combine the chopped chicken, cilantro, cumin and two cups of cheese in a large bowl. Helpful hint: If you don’t have time to prepare your own chicken, that is quite alright. I frequently use a store-bought rotisserie chicken for this recipe.

Now that the garlic and onion smell really good, add the spinach by the handful and stir in the pan to help it wilt. This will only take a few seconds. Once you have all of the spinach in and wilted, remove it from the heat.

Combine the chicken mixture and the vegetable mixture in the large mixing bowl and set aside.

In the same pan you used for the veggies, melt the remaining butter. Once melted, sprinkle in the flour, stirring to combine. This is going to be the roux for your sauce. Slowly whisk in the chicken broth and finally stir in the green chilies and sour cream. Heat over medium low heat while you are preparing the enchiladas.

Spoon a generous amount of the chicken mixture into the tortilla and roll. Place them seam side down in a prepared 9×13 baking dish. Continue until the dish is filled.

Pour over the warm sauce and top with the remaining cheese. Bake for 30 minutes or until cheese is melted and bubbly.

This is one of my favorite and easiest Tex-Mex recipes. I hope the next time you need a spicy little fix you remember and make these enchiladas. Happy Cinco De Mayo. From all of us at Texas Table Top, enjoy!

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Recipe: Creamy Chicken and Spinach Enchiladas

Summary: Warm and creamy Tex-Mex comfort food

Ingredients

4 cups roasted chicken, chopped
1 handful cilantro, stemmed and chopped
1 tbsp. cumin
2 cloves garlic, minced
1 sweet onion, chopped
6 oz. baby spinach
3 cups Monterey Jack cheese
12-14 flour tortillas, fajita-sized
4 oz. diced green chilies
5 tbsp. butter
4 tbsp. flour
2 cups chicken broth
8 oz. sour cream

Instructions

Preheat your oven to 375 degrees F.
Melt 1 tablespoon of butter in a sauce pan.
Add the garlic and onion to saute.
Combine the chopped chicken, cilantro, cumin and 2 cups of cheese in a large bowl.
Add the spinach by the handful to vegetable mixture and stir.
Once all of the spinach is in and wilted, remove it from the heat.
Combine the chicken mixture and the vegetable mixture in the large bowl. Set aside.
Using the same pan you used for the veggies, melt the remaining butter.
Sprinkle in the flour, stirring to combine.
Slowly whisk in the chicken broth, breaking up any clumps.
Stir in the green chilies and sour cream.
Heat over medium low heat.
Spoon the chicken mixture into the tortilla and roll.
Place seam side down in a prepared 9×13 baking dish.
Pour sauce over the tortillas and top with the remaining cheese.
Bake for 20-30 minutes or until cheese is melted.