I served two types of enchiladas during a recent dinner party, along with Mexican rice, refried beans and guacamole. I found myself forgetting to take pictures along the way because I was having too much fun visiting with friends and family.
Consider this Part I of a three-part series of posts.
4 chicken tenderloins
1 Tbs chicken bullion
1 tsp cumin powder
1 bay leaf
5 oz fresh spinach (I used half of a 10 oz bag)
4 Tbs butter
4 Tbs flour
2 cups vegetable stock
14 corn tortillas
1 lb Chihuahua cheese, cut into ½” strips
½ cup salsa verde
Trim 4 large chicken breasts and remove the tenderloins. Add the tenderloins to a pot of water (about 4 cups) and reserve the breast meat for another dish. Add the bouillon, cumin powder and bay leaf.
Cover the pot and simmer the tenderloins on low heat for one hour. Turn the heat off and leave the pot covered for 30 more minutes.
Remove the chicken pieces to a cutting board.
Partially flatten the chicken by pressing with the broad side of a kitchen knife. Pressing the chicken breaks apart the meat and makes it easier to shred.
Gently scrape the chicken across the grain to shred the chicken.
Note: I stored the chicken in a seal-able container, along with the chicken broth. This can keep for a few days in the refrigerator with no worries.
Steam the spinach for a few minutes until it begins to wilt. Drain and set aside.
Start a roux with butter and flour. Add vegetable stock and whisk until the sauce forms and thickens. Add the chicken and chicken broth. Continue to stir to incorporate. Keep the heat set at medium and stir until the sauce thickens again.
Ladle about 1 cup of the sauce into a ceramic or glass casserole dish.
Arrange some tortillas on a clean work surface and place equal amounts of chicken and spinach on the tortillas. Add a strip or two of cheese. Roll the enchiladas and place them side by side in the casserole dish. Continue rolling and placing enchiladas until the dish is full. Pour the remaining sauce on top of the enchiladas.
Top with more Chihuahua cheese.
Lightly cover the casserole with aluminum foil and bake at 350° for 30 minutes. Remove from the oven and uncover. Serve warm.
2 thoughts on “Chicken and Spinach Enchiladas”
You are so creative!
Thank you very much!
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