A relatively straight forward recipe for cheesy chicken enchiladas with a homemade green enchilada sauce. Don't get too worked up over the ingredient choices - they're simple decisions.
Cheesy Chicken Enchiladas
Serves about 5.
- 10-12 Corn Tortillas
- 4 cups diced cooked chicken (a whole cooked chicken, or several breasts. If using a whole chicken, make sure to get all the bones and cartilage out.)
- 1 pound cheddar cheese, grated
- 1 pt. sour cream
- 2 cans condensed cream of mushroom soup (undiluted)
- 1 3.5oz can green chilies, drained, rinsed, and chopped
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 cup chicken broth
- 1/2 cup raw spinach
- 1/2 tsp. salt
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. flour
Preheat oven to 350F.
In a food processor combine mushroom soup, chilies, garlic, onion, and spinach. Pulse five or six times until there are no more large pieces of spinach or onion.
In a medium sauce pan, combine chicken broth and salt over medium heat. Mix in spinach/mushroom mixture and bring to a boil. Reduce heat and simmer 10-15 minutes. Combine Worcestershire and flour into paste and stir into sauce and simmer for another 10 minutes. Set aside.
Combine chicken, 1/2 of the cheese, and sour cream.
Grease a Pyrex baking dish, then spread a thin layer of sauce in the bottom — just enough to cover the bottom of the pan.
For each enchilada: Dip tortilla in sauce. Add a spoonful of the chicken mixture. Add a spoonful of sauce, just enough to moisten the cheese. Then roll the enchilada and place it in the pan, seam down. End loop.
The pan should be full, and you should have most of the sauce remaining. Spread the sauce liberally over the tops of the enchiladas, making sure they're all covered. Sprinkle the cheese on top.
Bake for about 20 minutes.