I'm talking about Chicken Enchiladas that are realistic to make on a busy night; not a recipe that becomes a Saturday afternoon project. These are comfort food enchiladas; warm and soft with a creamy, cheesy edge. They're extraordinary given how simple they are and can be ready to eat in 20 minutes IF you have some leftover cooked chicken. (Please see the previous post on Roast Chicken. ) I'm a fan of roasting a chicken, maybe on the weekend, and having the meat on hand for quick meals, like this, later in the week. This recipe makes four melt - in- your - mouth enchiladas.
For anyone avoiding dairy, the sauce is equally good made with almond milk. I make my sauce this way and top the enchiladas with cheddar style raw goat's cheese. If you or someone you're serving is vegetarian, simply make their enchilada with steamed vegetables rather than chicken.
chicken enchiladas with creamy spinach sauce
2 Tbsp. butter
1/4 cup chopped onion
1/2 10oz. container fresh spinach
3 Tbsp. all purpose flour
1 cup whole or almond milk
1/2 tsp. salt (Celtic Sea Salt preferable)
4 10" tortillas
2 cups diced cooked chicken
1/2 cup grated cheddar cheese
Preheat oven to 300°F. In a large sauté pan, melt the butter. Add the chopped onion and cook over medium heat until soft. Add the spinach leaves and cover with a lid. Let the spinach wilt. It will take just a few minutes. Add the flour and stir for a minute. Slowly add the milk while stirring constantly. Season with salt and cayenne pepper. Remove from heat.
Assemble by spooning a little sauce on each tortilla, placing 1/2 cup chicken down the center and rolling the enchiladas up. Place them close together in a baking dish. Spread the sauce over the top and sprinkle with grated cheddar cheese. Bake for 10 minutes, until warmed through and the top looks gooey - the sauce bubbly and the cheese melted.