Lunch / Dinner
Chicken & Spinach Enchiladas
Enchiladas are usually filed in the same “labor of love” category as lasagna—they’re just a little futzy for a weeknight. Well, with the help of precooked chicken and some focused kitchen time, this recipe can be accomplished in reasonable order.
FOR THE SAUCE, SAUTÉ:
FOR THE ENCHILADAS, SAUTÉ:
You can make the sauce and filling up to 2 days ahead (and refrigerate them). Assembled enchiladas can be refrigerated for a day or frozen up to 1 month.
Preheat oven to 400°. Coat a 3-qt. baking dish with nonstick spray.
For the sauce, sauté chiles, onion, and garlic in ¼ cup oil in a sauté pan over medium-high heat until chiles and onion soften, about 5 minutes. Add tomatoes and simmer 2 minutes. Then stir in broth and sugar, season with salt, and bring to a boil. Reduce heat to medium and simmer 15 minutes. Chill mixture briefly, then purée in a blender.
For the enchiladas, sauté spinach in 2 Tbsp. oil in a large nonstick skillet over medium-high heat until wilted, 1–2 minutes. Add chicken, corn, cream, and 1 cup cheese; season with salt and simmer 3–5 minutes.
To assemble, pour ½ cup sauce in prepared dish; fill each tortilla with ⅓ cup filling and roll. Place enchiladas in the dish, seam side down, then top with 1–2 cups sauce, leaving the edges dry; sprinkle with remaining cheese. Bake enchiladas until cheese is melted and tortilla edges begin to brown, 15–20 minutes.
Garnish with scallions. Warm remaining sauce and serve with enchiladas.
Add broth to the chile mixture. Simmer 15 minutes, then chill slightly before puréeing.
Sauté spinach, add chicken and corn, then stir in cream and cheese. Simmer to thicken.
Spread sauce on the bottom of the baking dish, then fill tortillas and roll to enclose.
Pour some of the sauce over the top of the enchiladas. Serve remaining sauce on the side.
Per 2 enchiladas
% Daily Value*
Total Fat 57g 87%
Sodium 938mg 39%
Carbs 68g 22%
Fiber 11g 44%
*Percent Daily Values are based on a 2,000 calorie diet.