My friend Tara asked me for this recipe this morning. I haven't made it in ages, but it sounds just perfect for dinner tonight. This recipe is based on one from Martha Stewart. It was in one of the first cookbooks I purchased with her name on it, probably around 1990. I used to make these enchiladas for parties and work luncheons....one of my 'go to' dishes. When I wrote my cookbook many years later, I included my version of Martha's recipe. It was definitely a fan favorite. You can place the chicken/spinach mixture on individual tortillas and roll them, or place the tortillas in layers. You can also use the meat from a rotissierie chicken to save the first step. Enjoy!
Chicken & Spinach Enchilada Casserole
2 pounds boneless chicken breasts
4 tablespoons butter
1 large onion, chopped
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
3 cups sour cream
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
1/4 cup milk
Salt and pepper to taste
9 flour tortillas (taco size)
8 ounces shredded Monterey Jack (plain or with jalapenos)
Place chicken in a deep skillet and add water or stock just to cover. Poach on medium heat until cooked through, approximately 20 minutes. While chicken is poaching, sweat the onion in the butter over medium heat until soft.
Remove and cool chicken before shedding or cutting into chunks. Place in a mixing bowl.
Preheat oven to 350. Grease a 13 x 9 inch baking dish.
In a separate mixing bowl, combine the cooked onion, spinach, sour cream, chilies, cumin and milk. Add salt and pepper and mix well. Add half to the chicken and stir to combine.
Layer three tortillas in bottom of dish and top with 1/3 chicken mixture. Repeat process two times, ending with a layer of tortillas. Cover with remaining sauce, spreading evenly, and top with cheese. Bake until hot and bubbly, approximately 45 minutes.
No comments:
Post a Comment