December 1, 2010
Chicken and Spinach Enchiladas
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
8 ounces sour cream
4 ounces cream cheese
½ cup green taco sauce
12 (8-inch) flour tortillas
4 cups cooked, shredded chicken (about 2 large breasts)
10-ounce package frozen chopped spinach, thawed & squeezed dry ( I used fresh spinach.)
8 ounces sliced mushrooms
1 large shallot, finely chopped (about ¾ cup)
1 pound (16 ounces) grated Monterey Jack Cheese ( I used cheddar cheese.)
1. Preheat oven to 425 degrees F. Spray two 9×13 pan with nonstick spray.
2. Prepare sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, stirring until thick (5 minutes). Whisk in cream cheese until melted. Stir in sour cream and taco sauce. Let cool.
3. Assemble enchiladas: Lay out tortilla on work surface. Spread 2 Tablespoons Jack cheese down the middle, then ¼ cup chicken, a sprinkle of chopped shallots, a Tablespoon of spinach and a few mushroom slices. Spoon 2 Tablespoons of the sauce on top of the mixture. Roll and place seam-down, 6 enchiladas in each dish. Spoon remaining sauce over rolled enchiladas, then sprinkle with remaining Jack cheese.
4. Bake 25 to 30 minutes, or until lightly browned and bubbly.