Thursday, February 25, 2010

Chicken and Spinach Enchiladas

I'm not sure where the base for this recipe came from -- my mother makes really delicious enchiladas and she probably got the initial recipe from some kind of housewife magazine. Over the years I've added and changed things about a zillion times, all based on what I happen to have in my fridge/cupboard. These enchiladas are always a hit with everyone in the family, I swear they're one of the few things that every single person gets excited about for dinner. Add whatever you want to it as far as veggies/flavouring go -- a dab of mashed sweet potato is good and it's fun to play with what kind of salsa you throw in.

Chicken and Spinach Enchiladas

1 cup store-bought or homemade salsa of your choice (I like using salsa verde)
1/4 cup cilantro
1 tbsp fresh lime juice
2 cloves garlic
2 - 3 chicken breasts, cut into bite-sized chunks
veg oil
1 bunch spinach, baby or otherwise
3/4 cups shredded cheese (any combo of cheddar/jack/mozza -- I often get lazy and just buy the Kraft shredded Tex Mex)
6 flour tortillas (I used spinach in the photo)
guacamole, more salsa, and sour cream for serving

First cook the chicken. Heat a tablespoon of oil in a pan on med-high heat and throw the chicken in. Cook it until there's no pink left in the middle of the chunks. At the same time, throw the spinach into another pan with a splash of oil. Cook, stirring, until the spinach is wilted (just a couple of minutes). Take off heat and cool a bit. When the chicken is done cooking and the spinach is cool enough, chop the cooked spinach up coarsely.

To make the sauce, put the salsa, cilantro, lime juice and garlic in a food processor. Whizz it up until the herbs and chopped and everything is uniformly combined. Put half of the sauce aside and combine the other half with the chicken and 1/4 cup cheese. Spoon the chicken mixture evenly into the six tortillas. Fold 'em up and put them in a baking dish. Spoon the rest of the sauce over your enchiladas and sprinkle the rest of the cheese over top. Bake uncovered for 20 to 25 minutes.

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