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Chicken enchiladas

June 25, 2013

Well, it’s been awhile and I do apologize. The business of summer caught up with me and writing about cooking feel to the bottom of my priorities. But, I’m getting back on track. Plus my wonderful hungry, hungry husband got me a class at The Loft on food blogging for my birthday so that means it’s really time to get writing again. I’m looking forward to trying out some of the new tips I learn on Saturday. 

I’ve been making a lot of repeats lately, really due to the fact that they are quick, easy and tasty. Spaghetti, chicken pesto sandwiches, lasagna, ya know the good stuff. I tried a new enchilada recipe this weekend and I specifically looked one for that included spinach because we harvested our first garden vegetables over the weekend and we have a lot of green stuff to eat. Lettuce, kale, swiss chard, spinach. Much to my surprise there are a lot of recipes out there. This one was great, Mike did question the green stuff in his tortilla which I tried to casually play off as cilantro. Didn’t work. 

Enchiladas (adapted from Runs with Spatulas)


1 tbsp canola oil
3/4 cup onion, chopped Image

1 tbsp garlic, chopped

1/4 cup chili powder 
2 tbsp tomato paste  
1 tsp dried oregano 
1 tsp ground cumin 
1/2 tsp ground coriander 
1/2 tsp sugar 
1/2 tsp cayenne pepper
1 cup  chicken broth
1 (16 ounce) can tomato sauce

2 tbsp canola oil
3/4 cup onion, chopped
4 garlic cloves, chopped
1/2 tsp ground cumin
3/4 cup baby spinach, roughly chopped
1 lb chicken breast, cooked and shredded
2 cups monterey jack cheese, shredded
1 cup frozen corn
2 tbsp cream cheese
1/2 teaspoon salt

Heat oil over medium heat and add onion and garlic. Cook until onions are soft, 4-5 minutes. Add the next 8 ingredients (through cayenne) and cook for 1-2 minutes. Stir in broth and tomato sauce and simmer for 8-10 minutes, until flavors come together. Remove from heat and set aside until ready to use.

Heat oil over medium heat in a different pan and add onion, garlic, cumin to the pan. Cook until onion are soft, 4-5 minutes. Add the spinach, stirring until wilted, about 1 minute. Add the chicken, 1 cup of the cheese, corn, and cream cheese, stirring until combined. Simmer the mixture 2-3 minutes, then add the salt and pepper. Remove from heat.

Pour on the bottom of the baking dish to coat the bottom. Place about 1/3 cup of the filling on each tortilla. Roll each tortilla up then place in baking dish, seam side down. Pour the remaining 1 cup sauce over the enchiladas, leaving the edges dry (this is Mike’s favorite part when they get crispy). Sprinkle with remaining cheese. Bake for 15-20 minutes at 400 degrees. Serve with favorite toppings, cilantro (from our garden), sour cream, salsa, black olives. 


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