Cheesy and extra creamy Chicken and Spinach Enchiladas loaded with thick pieces of flavorful chicken and fresh chopped spinach surrounded by a velvety white sauce- completely satisfying and absolutely delicious.
I’ve never been one to drown my sorrows in a gallon of Haagen-Dazs, my mild lactose intolerance would never permit it. I’ve also never been able to eat away my problems with a jar of chocolate chip cookies, the intense sugar rush and carb guilt would send me spiralling into a deep depression. But show me a plateful of creamy, cheesy deliciousness and I’m at peace with my problems. Bring.It.On!
Such was the case this weekend which sadly marked my daughter’s last dance performance. Colleen performed in her very last dance recital and it was truly a bittersweet moment for me since I have always envisioned Colleen dancing for many years more.
In the last six months or so, Colleen has been learning to play tennis and has been taking part in theatre performances at school. She’s enjoying both of these activities and wants to pursue them further. This means there won’t be any time in her life left for dance.
Colleen has been dancing for almost ten years… TEN! She’s a beautiful ballerina and I get so much joy out of watching her dance. I remember a few years ago seeing the excitement in her eyes when trying on and purchasing her very first pair of pointe shoes.
I’ve enjoyed watching Colleen dance in numerous productions of The Nutcracker, Cinderella and Alice in Wonderland since she was young. With each year, she would move into larger, more prominent roles. This last year was a big year for Colleen too. She auditioned for our local ballet company and earned a coveted spot in the youth ballet company and even had the opportunity to dance at the majestic Hobby Center in downtown Houston. It’s been an exciting and fun-filled year. But even with all those successes and accomplishments, she’s ready to move on and try new things.
You see, Colleen is my planner. She’s the one child out of my five who plans her life out and knows what she wants to do years ahead of time. This concept is kind of amazing to me since I live by my planner yet can’t seem to plan past next week.
Colleen knows she doesn’t want to dance in high school. Her plan is to work hard and become really good at tennis for the next two years so she can make the Junior Varsity tennis team in her Freshman year of high school. In addition, her love for performing isn’t gone entirely, she has actually fallen in love with theatre and would love to continue with that. Yes, her plate is full and although I wish just a tiny bit that dance was still a part of it, I’m so proud of her for wanting to try new things.
Truth be told, I’m actually okay with her decision. She didn’t arrive at it quickly.
I guess this whole turn of events and the emotions of the weekend was what made me crave something ultra-comforting for dinner. My subconscious mind was letting me know that a cheesy Chicken and Spinach Enchilada would be the perfect dish to wash away any lingering thoughts of past dance recitals. And you know what, I think it did.
Aside from this being the best tasting chicken enchilada recipe in the world, this creamy dish is so easy to make. What I love to do is either buy rotisserie chicken from our market and use the already cooked chicken in this recipe or I’ll roast a large chicken the night before and save some of the chicken meat to use instead. It’s the perfect recipe to use leftover chicken in. You could of course cook a couple of chicken breasts ahead of time too.
The creamy sauce is a flavorful combination of sweet sauteed onions, garlic, cumin and coriander blended into sour cream then whisked into chicken broth and heated to a perfectly creamy thickness. To the sauce I add a hefty cup of shredded Monterey Jack cheese which melts and further enhances the sauce’s creaminess. After the sauce is prepared, I stir a cup of it into a big bowl and combine it with the cooked chicken, fresh chopped spinach and a little more cheese.
Take a look at all the flavorful layers of tortillas, chicken, spinach and cheese. A delicious taste of everything in each bite.
Sometimes life can pitch you a few curve balls providing moments in time that can steer you off your well-worn path. When it does, you’ve got to plow through and focus on the wealth of opportunities that are waiting for you at the other end. While going through life’s challenges, these creamy and cheesy Chicken and Spinach Enchiladas are a flavorful way to provide a little comfort along the way.
They also freeze well so you can even make a double batch and freeze some to enjoy later.
Chicken and Spinach Enchiladas
- 10 8- inch flour tortillas
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 8- ounces of sour cream
- 2 1/2 cups chicken broth
- 3 cups Monterey Jack cheese
- 1/2 teaspoon salt
- 3 cups chopped cooked chicken
- 1 cup chopped fresh spinach
- Preheat the oven to 350 degrees F.
- Wrap the tortillas in foil and heat in the oven for 10 minutes until softened. Remove from oven and set aside.
- PREPARE THE SAUCE
- Melt the butter in a large saucepan on medium-high heat. Add the onion, garlic, coriander, cumin and pepper and cook until onion is tender, about 5 minutes.
- Stir the flour into the sour cream and add to the onion mixture.
- Stir in the broth and cook and stir until thickened and bubbly.
- Remove from the heat and stir in 1 1/2 cups of the cheese.
- At this point, taste and add salt as needed.
- Place the cooked chicken in a large bowl. Add 1 cup of the sauce, the spinach and 1/2 cup of the cheese and mix well.
- Place about 1/4 cup of the filling on top of each tortilla and roll up.
- Arrange the rolls, seam side down, on a lightly greased baking dish.
- Top with remaining sauce and cheese and bake, covered with aluminum foil for about 35 minutes or until heated through and cheese is melted.
- Remove from the oven and let stand for 10 minutes before serving.
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