Cheesy Chicken Spinach Enchiladas in Jalapeño Cream Sauce

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 together.

Shred cheese.

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

adapted from this recipe at Cooking for Keeps

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.

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Jalapeno Cheddar Sour Cream Biscuits

A British biscuit is an American cookie and an American cookie is a British cookie and an American biscuit is a British scone and an American scone is something else entirely. Simple!

~Oxford Dictionaries

I've been holding out on you.

Over a year ago, I made the best batch of biscuits, finally figuring out that sour cream made the softest, flakiest biscuits ever, and I shared them with you.

What I didn't share was the batch of biscuits that came after.  Same recipe, with a couple of extra ingredients.

Life gets busy, and we forget to do things that we had the best intentions of doing.

Last night, I was going through pictures on my computer and came across these.  Four pictures of the most amazing biscuits, hidden away amongst 200 or so hockey photos taken that same week.

And I remembered that I meant to share them, but didn't.  So here they are, a year late, but still oh so amazing.  The ingredients are whole and simple, they take almost no time to mix up, and the results are the softest biscuits with just the right amount of cheddar and jalapeno flavour. 

Make them.  I know you'll love them.

Jalapeno Cheddar Sour Cream Biscuits

3 cups flour

1/2 tsp salt

1 tsp baking soda

3 tsp baking powder

1 tsp sugar

1 1/2 cups sour cream (I used full fat sour cream)

1/2 cup butter, room temperature

1 cup old cheddar, shredded

1/3 - 1/2 cup pickled jalapeno peppers, drained and diced 

Preheat oven to 400°F.  Line a baking sheet with parchment paper.  

Whisk together the dry ingredients.  

Add the sour cream and butter.  Stir until it just holds together.  Add cheddar and jalapeno peppers, and stir again until it just holds together.

Roll dough out on a floured surface, about 1/2 - 3/4 inch thick.  Use a round cutter and press straight down to cut out biscuits.  If you twist the cutter you won't get those nice looking layers on the side of the biscuit.

Bake until they are golden brown, about 12 - 15 minutes.

Notes:

These are best freshly baked and still warm from the oven.  If you want to make them ahead of time, freeze the unbaked biscuits and then bake them straight from the freezer, adding a few minutes cooking time.

Don't over overwork the dough, it should be just combined and still lumpy before you roll it out. Overworking the dough will result in tough biscuits.

When measuring the flour, don't just scoop and dump.  This compacts the flour in the measuring cup, resulting in too much flour and hard, dry biscuits.  Instead, fluff the flour with a scoop and add it to the measuring cup scoop by scoop.  Read how to properly measure out a cup of flour here:  King Arthur Flour.

I've gone easy on the salt.  If you prefer a saltier biscuit you could use up to a teaspoon.

My original Sour Cream Biscuit recipe is here:

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