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Last week I decided that I was in the mood for something different for dinner, so I hopped on the internet and started searching out recipes. I found a few recipes for variations of chicken enchiladas and ended up combining three different recipes with some modifications to make a dish that is now in the favorites section of my recipe box. I doubled the recipe and made two separate pans of these enchiladas, one with chicken and one vegetarian. The only difference in the two was omitting the chicken from the filling so if you want just spinach enchiladas, just leave out the chicken.

Spinach Enchiladas

Servings 16 enchiladas

Ingredients

Enchilada Sauce Ingredients

1 tbsp Olive Oil
3 Garlic Cloves (minced)
1 tbsp flour
1 cup vegetable broth
2 tsp cumin
¼ tsp ground pepper
¼ tsp salt
½ cup chopped cilantro
1 cup salsa verde
½ cup sour cream

Enchilada Ingredients

3-4 cups cooked chicken breast (shredded)
16 oz fresh baby spinach
1 cup shredded monterey cheese
1 cup shredded Mexican blend cheese and a little extra for topping
1 cup ricotta cheese
1 cup cottage cheese
16 corn tortillas

Instructions

Preheat oven to 375º
In a medium sauce pan, saute garlic in olive oil for about 1 minute on medium heat. Stir in flour and let it cook for a minute more.
Stir in the vegetable broth and bring to a simmer. Add seasonings and remove from heat. Stir in the sour cream, salsa verde, and cilantro and mix until smooth.
Prepare a 9×13 inch baking dish with nonstick spray and evenly cover the bottom of the pan with about half a cup of the enchilada sauce.
In a separate bowl combine chicken, spinach, and cheeses and mix well. Feel free to adjust the cheese proportions to your liking. I use a little more of the ricotta cheese to make the filling more creamy.
Lay out a tortilla and add the filling mixture to one side and roll it up. Place the rolled tortilla in the baking dish seam side down and repeat until all tortillas have been filled.
Pour the remaining enchilada sauce over the rolled up tortillas and sprinkle extra shredded cheese on top.
Bake for approximately 20 minutes or until cheese is melted on top.