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As much as I love Mexican food, prior to making them myself, I
had never had chicken enchiladas. Recently I’d heard of no fewer than three of
my friends making these for dinner, so I had to jump on that bandwagon.
Generally, I leave the making of Mexican food to the Mexicans, because they do
it so well. This was easy enough to do, so I will be making them again at some
point, experimenting with the filling. This recipe makes plenty, so I enjoyed a
delicious meal many nights in a row, and have a couple of frozen ones for the
future. The addition of mushrooms and spinach (both of which you can leave
out, if you must) made this a hearty and nutritious meal. I served it with a
side of cilantro
rice, and
thoroughly enjoyed it. 
1 T. vegetable oil
1 lb. chicken breast, diced
2 Melissa’s shallots, minced
1 c. sliced mushrooms
½ t. Montreal chicken seasoning
2 handfuls baby spinach
8 (8”) flour tortillas, softened
2 c. Mexican blend cheese, divided
1⁄4 c. butter
1⁄4 c. flour
1 15-oz. can chicken broth
1 c. sour cream
1 4-oz. can chopped green chilies
Preheat oven to 400° F. Lightly spray a 9” x 13” baking dish with nonstick vegetable coating, like PAM.
While oven is preheating, prepare chicken mixture. In a 10-inch sauté pan heat oil until shimmering. Add chicken, shallots, and mushrooms, and sprinkle seasoning overall. Sauté over medium-high heat until chicken is just done. Add spinach, and stir until wilted.
Divide cooked chicken evenly between 8 tortillas; top each with 1/4 c. cheese. Roll enchiladas and place seam-side down in prepared baking dish.
Melt butter in a medium saucepan; stir in flour and cook until bubbly, stirring occasionally. Gradually whisk in chicken broth and bring to a boil, stirring frequently. Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining cheese and bake at 400° F for 20 minutes
until cheese is melted and sauce near edges of baking dish is bubbly. 
5 comments:
Is this a fusion of Mexican and Italian cuisines? It looks very delicious and comforting!
The spinach is a great idea! This is very similar to the recipe I used to make while catering - big pans of it that were scraped clean. I always made my own sauce for it, although I had a quick version using canned soup. I think the scratch made sauce is what made it such a success.
This looks like a wonderful meal! I love making chicken enchiladas, but always use corn tortillas. Mexican food is always on my list of comfort food - must be the cheeeeese...
Very nice chicken and vegetables combination. Spinach really accommodate this dish. Looks tasty and hearty. Thank you for sharing. Happy day.
everything on your page looks so good and these especially!
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