Friday, January 1, 2010

Sour Cream Chicken and Spinach Enchiladas

Ok, so here is the story on how these came to be... We are into football, I mean really into it! and that includes Pee Wee Football coached by my husband. I'm not talking about that cutesy "every ones a winner, let's just have fun crap". I'm talking if it aint broke get back out there... if your bleeding, rub some dirt on it... and if you're gonna cry GET OFF MY FIELD kinda football!! We are here to win... if you're not first you're last kinda football!! So, starting back in 2007 after every game we would meet at a little mexican restaurant to celebrate (probably because of the free margaritas... but who cares what the real reason was). This little restaurant made spinach enchiladas with a sour cream sauce, and one Saturday afternoon they were out of spinach!! I had my mouth watering for one of those enchiladas... dang it!! So I went home, looked up a sour cream sauce recipe and Ta Da!! History in the making. (Oh, and I decided to add chicken because my hubby is a meat and potatoes kinda guy. He will eat his veggies, but there had better be some meat in real close proximity.)These are to die for... seriously!! They are that good (and they freeze well too!)

Sour Cream Chicken and Spinach Enchiladas

2 T olive oil

1 cup finely chopped onion
1 clove minced garlic
1 package fresh spinach
3 cups cooked shredded chicken
1/2 tsp salt
2 cups shredded Monterrey jack cheese
12 corn tortillas
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
2 cups sour cream
4 oz can green chilies
2 T chopped cilantro

Preheat oven to 375. Spray 9x13 pan.
Sauté onion until soft, then add spinach and garlic and sauté until wilted.
Add chicken and salt to vegetables; let cool and add cheese.
Soften tortillas by heating in microwave, fill with chicken mixture and place seam side
down in 9x13 pan.

Melt butter in sauce pan over medium heat. Add flour and stir for one minute.
Gradually whisk in the chicken broth and cook, stirring, until sauce thickens.
Remove from heat and stir in sour cream and green chilies. Pour sauce
over enchiladas and bake in oven for 30 minutes.

Serve with this rice recipe, refried beans and a Margarita!!

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