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.
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.