I have made these three times in the past month. Cheesy Chicken Spinach Enchiladas in Jalapeño Cream Sauce.
Chicken, onion, spinach, and cheese, all rolled up on soft tortilla shells and baked under a smooth and spicy jalapeño cream sauce.
So easy, and oh so good. Saute onions and wilt spinach.
Shred some cooked chicken.
Stir some more.
Roll up in a tortilla shell.
Smother in a creamy jalapeño sauce.
Bake and eat.
Cheesy Chicken Spinach Enchiladas in Jalapeño Cream Sauce
3 chicken breasts
1 tsp dried parsley
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp cayenne pepper
1 tsp oil
1 tbsp butter
1 medium sized onion, thinly sliced
1 10 ounce bag of baby spinach
2 cloves minced garlic
1 tbsp minced pickled jalapeño pepper
1 1/2 cups shredded cheddar or monterey jack, or a combination of both
1 1/2 cups heavy cream
2 tbsp pickled jalapeño pepper
6 ounces cream cheese
salt and pepper to taste
8-12 large flour tortillas
Start with seasoning and cooking your chicken. I have microwave steamed my chicken breasts, and I've cooked them in a pan on the stove top. Do whatever works best for you. You could even use a rotisserie chicken from the grocery store if it's easier for you. Chop/shred your cooked chicken and set aside.
Grease a casserole dish and preheat oven to 350°F.
Melt oil and butter together in a large pan and add onion. Cook until soft and translucent. Add spinach, garlic, and jalapeño. Cook until spinach is wilted. Remove from heat. Add chicken and shredded cheese, stir to combine.
In a blender, puree cream and jalapeño peppers. Pour mixture into a medium saucepan along with cream cheese and stir over medium heat until cream cheese is melted. Add salt and pepper to taste.
Spoon filling onto tortilla shells and roll closed. Place seam side down in casserole dish and cover in sauce. I end up with anywhere between 8-12 filled tortillas, depending on how much I fill them.
Place foil over casserole dish and bake for 15-20 minutes until heated through.
Thank you for featuring me!