Son-In-Law's Chicken Enchiladas

cathy tate

By
@cathylynne29

This is my son-in-law's favorite dinner that I make. He likes it so much that I have taught my 9yr old grandson how to make it so that he can make it for his father!


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Comments:

Serves:

6

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 large
chicken breast halves, skinless and boneless
2/3 c
chicken broth
1/4 tsp
pepper
4 c
spinach, fresh, chopped
2 Tbsp
green onion, thinly sliced
1 1/4 c
sour cream
2 Tbsp
flour, plain
1/2 tsp
salt
1/2 tsp
cumin
1/2 c
milk
1 can(s)
green chile, diced, drained-4oz
6
flour tortillas
1/2 c
monterey jack cheese-more if desired
salsa/thinly sliced green onions

Directions Step-By-Step

1
Preheat oven to 350 degrees. Combine, chicken, broth and pepper in a large pot; bring to a boil. Slightly reduce heat and cook approximately 20-25 minutes until chicken is no longer pink; drain. Shred chicken.
2
Spray large saute pan with cooking spray. Saute spinach 3-5 minutes until tender.
3
FILLING: In a large bowl, combine chicken, spinach and 2TBS green onion. Add half of the sauce. Mix thoroughly. Reserve remainder of sauce for the top.

SAUCE: In a separate bowl combine sour cream, flour, salt and cumin; stir in milk and chile peppers. You can double amount if you like alot of sauce (I do this).
4
Spray a baking dish (size depends on amount of chicken used & number of tortillas made) with cooking spray. Place filling near one end of tortilla; fold each side inward; roll up tortillas. Arrange tortillas, seam side down in the prepared dish. Top with remaining sauce.
5
Bake at 350 degrees, covered for 20 minutes. Remove aluminum foil and bake uncovered 20 minutes more or until heated thoroughly. Remove from oven. Sprinkle with cheese and chopped green onions. Serve with salsa if desired.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican