A friend of mine posted a delicious looking enchilada recipe on her Facebook page and gave it high reviews. The recipe looked fabulous and pretty healthy, anytime I can get some spinach in a meal is definitely a plus, until I hit one ingredient: 1 can cream of mushroom soup. Really? Why bother with all that good stuff if you are going to ruin it with canned soup.
So, of course, I "fixed" the recipe. No more canned soup. If you want to take it up another healthy notch, replace the sour cream with yogurt and make your own tortillas. My husband thought these needed some more spice (he thought they were "sweet"). We agreed that a salsa verde on top would do the trick.
I'm going to guess that these would freeze pretty well, too.
3 Tablespoons butter
3 Tablespoons flour
Dash of salt (or more to taste)
1 cup milk
1/4 cup chopped onion (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon nutmeg
1/4 teaspoon cayenne (or more to taste)
1 cup sour cream or yogurt
1 cup wilted spinach or 1 box frozen, thawed and drained
3-4 cups cooked chicken, chopped in to largish chunks or strips
8 flour tortillas
1-2 cups colby jack or queso cheese
Melt butter in medium sauce pan. Saute onions until clear. Mix in flour and salt and cook for 2 minutes. Slowly whisk in milk, a little at a time to avoid lumps. You should have a thickish white sauce. Stir in onion powder, garlic powder, nutmeg, cayenne and sour cream. Add more salt, pepper or cayenne as needed.
In a separate bowl, combine chicken, spinach, 3/4 cup of sauce and 1/2-1 cup cheese (or more if you want!). Spread about 1/8-1/4 cup of sauce in bottom of a 9 x 13 baking dish. Fill tortillas, wrap up and place seam side down in baking dish. Pour remaining sauce over filled tortillas. Sprinkle with remaining cheese.
Bake at 350 degrees for 30 - 45 minutes until cheese is melted and bubbly.
Adapted from Mothering magazine's Chicken Spinach Enchilada recipe.