This dish might seem intimidating if you have never rolled an enchilada, but they are really easy to do if you form an assembly line. If you are right-handed, place your prepared casserole dish to your far right. Place the tortillas to your left and the chicken & sauce mixture to the right.

Place a tortilla in front of you. Using a ¼ cup measuring scoop, transfer some mixture to your tortilla, placing it a bit left of center. DO NOT OVERFILL! Spread it using the back of a spoon, lengthwise, stopping about 2 inches from the top and bottom. Fold over the top and bottom flaps, forming a loose rectangular shape. Fold the left side of the tortilla over the mixture and roll it toward your right.

Lift each enchilada carefully and place it, seam side down, in your baking dish, crowding all of them into one layer. See how easy that was?

 

INGREDIENTS

2 pounds boneless, skinless chicken breast, cooked and shredded

¼ cup butter

½ pound mushrooms, sliced

1 diced large yellow onion

Dash of nutmeg

1 10-ounce box of frozen spinach – thawed

3 cups sour cream

¼ cup half & half

4 oz. can chopped green chilies

1 tsp ground cumin

Salt & cayenne pepper to taste

10 flour tortillas

8 oz. grated Monterey Jack Cheese (or a Mexican blend)

 

DIRECTIONS

Grease a 9×13 casserole pan with cooking spray or butter, preheat oven to 350 degrees

Sauté onion and mushrooms in butter, season with salt and dash of nutmeg

Add spinach, sour cream, half & half, chilies, cumin, salt & cayenne. Simmer for about 3-5 minutes.

Pour half of the sauce into a medium sized bowl, then add cooked chicken to the other half of the sauce.

Fill tortillas with chicken and sauce mixture (about ¼ – 1/3 cup each), roll and lay seam side down in casserole dish.

Layer half the cheese on top of the tortillas.

Spread the rest of the sauce on top of the cheese.

Top with remaining cheese.

Place uncovered in center of oven for 30-35 minutes until bubbly. Let stand 5 minutes, Garnish with cilantro and serve with desired toppings, such as diced tomatoes and guacamole

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Here’s a quick way to shred your chicken that requires much less brute strength than pulling it apart with two forks – just put the cooked chicken in a large mixing bowl and use a hand or stand mixer with regular beaters to shred it on low to medium-low speed. It will only take a few minutes instead half an hour of hard labor!

Recipe and photo courtesy of Cheryl at tidymom.net