First off, I love Picky Palate. Her stuff is so easy and delicious! And she takes such pretty pictures. Actually, her pretty pictures will come into play again here shortly.
I also loooooooove Mexican. Any form. My poor husband, who LIKES Mexican, often tells me I need to cool it a little on the Mexican menu items. But the fantastic pictures of enchiladas (see?! She even takes good pictures of enchiladas! It’s amazing!) convinced my husband it was a good dinner to try…Mexican or not.
Now, here’s the dilemma. I do not take pretty pictures. But I generally still try. I also apparently ended up with slightly stale, or perhaps just completely-and-totally-difficult, these-dang-things-are-too-small-to-roll corn tortillas (there was a lot of breakage action and selective swearing on my part). See, I’d never used corn at home, always flour. So I grabbed the first corn tortillas I saw…and that was a mistake.
Anyway…my enchiladas were…how do you say…totally NOT as pretty as Picky Palate. So bad, in fact, that I decided while making them there was no way I was getting good pictures.
So I have no pictures. But this IS a good recipe (and yes, it has cream of chicken in it). And if you want to see how pretty it can be, you can go here.
Fiesta Chicken and Spinach Enchiladas
*This made 2 9″x13″ pans full of enchiladas for me…or enough to feed my husband and I for 2 dinners, and a variety of lunches*
2 tablespoons extra virgin olive oil
1 large onion, finely diced
1 japaleno, minced (I removed seeds and ribs)
3 fresh cloves of garlic, minced (I used pre minced. I love that stuff)
10 oz. bag baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded (I used 3 HUGE bone-in breasts that I had in the freezer)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt (I used garlic powder since we added salt above)
1 1/2 tablespoons ground cumin (DH felt this was a bit much cumin. I may cut back next time)
1-10 oz can Mild Rotel diced tomatoes with green chiles
1 lb (large family size can) cream of chicken soup
1 cup red enchilada sauce
8 oz sour cream
1/2 cup milk
pinch of salt
2 cups shredded Mexican blend cheese
– Preheat the oven to 350 degrees F.
– Place oil in a large skillet or dutch oven and heat over medium heat
– Add onion and jalapeno and saute until softened, about 5 minutes
– Stir in garlic and cook for 1 minute
– Add chopped spinach and cook until wilted down
– Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes
– Reduce heat to low and simmer
– Place cream of chicken soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat
– Stir until warmed through
– Ladle a small amount of sauce into the bottom of a large 9″ x 13″ pan (I used 2 that size) — just enough to cover the bottom
– Place a spoonful of chicken mixture inside of the corn tortillas, roll up and place seam side down in the pan
– Fill tortillas until chicken filling is used up
– Top evenly with sauce from the saucepan and shredded cheese
– Bake for 25-30 minutes or until hot and bubbly.