Vegetable Enchiladas
Years ago, I went to a wonderful restaurant in Portland, Oregon and had vegetable enchiladas that consisted of carrots, spinach, rice and zucchini. They were so unusual but so tasty that I became an instant fan of vegetable enchiladas.
This recipe utilizing chicken, spinach and cheese is another great recipe that should satisfy the traditional enchilada lover and the vegetable enchilada lover. See note at bottom as you can substitute fresh spinach for the frozen and I like the addition of green chilies rather than jalapenos as it makes for a lighter spice.
I did find this recipe originally on cooks.com, however, when I was preparing it, I noticed what I thought was an error. The original recipe called for 6 ounces of sour cream but it was actually 16 ounces. The 6 ounce recipe ‘worked’ but it was extremely dry. The 16 ounce fix was perfect.
Enchilada Recipe
INGREDIENTS
2 cups cooked chicken (I poached it then shredded it)
1 onion chopped
1/8-1/4 teaspoon cumin
1/8 teaspoon coriander
1 package frozen chopped spinach
1 teaspoon white vinegar
12 flour tortillas (I used flour with a bit of corn in them)
1 16 ounce carton sour cream (I used low fat/light)
1-1/2 cups shreeded Monterey Jack cheese
1 fresh jalapeno, sliced or substitute small can of diced green chilies, drained
Paprika
Salt and pepper to taste
PREPARATION
Heat oven to 350 degrees.
Spray 9 x 13 pan or glass cooking dish with vegetable spray.
Cook/poach chicken in water with onion, cumin and coriander. Cook until at least 160 degrees or no longer pink in center.
Cool chicken enough to handle and shred enough for 2 cups.
Reserve broth, keep warm.
Cook spinach with vinegar as package directs. Drain over colander and stir chicken and spinach to mix.
Add half of the small can of drained green chilies if using and stir in to mix.
Dip tortillas one at a time into the broth. Put tortilla on plate
and spoon chicken-spinach mixture (about 1/4 cup) onto tortilla. Roll up
and place flap side down in prepared dish.
Combine sour cream with 2 tablespoons broth in small pan and heat over low heat stirring until creamy.
Pour sour cream mixture over the enchiladas.
Cook at 350 degrees for 30 minutes.
Remove from oven – sprinkle top with shredded cheese, paprika and jalapeno slices or rest of the diced green chilies.
Return to oven and cook until cheese melts.
Serves 4-6
You can freeze this recipe but do not add sour cream topping. Cover
dish with plastic wrap and then freeze in appropriate freezing
container. Defrost in refrigerator and then proceed with recipe from
sour cream point on.
You can also substitute fresh spinach and cook with vinegar – 1 bag
equals 1 package frozen. Cook the fresh spinach down to wilted with the
vinegar and drain as before. Chop.
You can also add sliced olives to the top along with the cheese, etc.
More Enchilada Recipes
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