Chicken & Spinach Enchiladas

Chicken & Spinach Enchiladas

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 8 enchiladas
Total Time: 60 minutes

Ingredients for the sauce:

• 1/4 cup olive oil
• 8 dried New Mexico chiles, stems removed, seeded, torn
• 2 cups onion, chopped
• 6 cloves garlic, smashed
• 3 cups tomatoes, chopped
• 2 cups chicken broth
• 1 tsp sugar

Ingredients for the enchiladas:

• 2 tbs olive oil
• 1 bag fresh spinach leaves (9 oz)
• 1 1/2 cups cooked chicken shredded
• 1 cup frozen corn kernels
• 2 cups monterey Jack cheese, shredded, divided
• 1/2 cup heavy cream
• 8 6-inch flour tortillas
• 1/2 cup scallions, sliced (green part only)

Directions:

1. Preheat oven to 400 degrees; coat a 3-quart baking dish with non-stick spray.
2. Saute chiles, onion, and garlic for the sauce in 1/4 cup oil in a saute pan over medium-high heat. Cook until chiles and onion soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, and salt, and bring to a boil. Reduce heat to medium and and simmer 15 minutes. Cool briefly, then puree in a blender.
3. Saute spinach for the enchiladas in 2 tbs oil in a large nonstick skillet over medium-high heat until wilted, 1 minute. Add chicken, corn, 1 cup cheese, and cream. Simmer 3-5 minutes and season with salt.
4. To assemble, pour 1/2 cup sauce in the prepared dish; fill each tortilla with 1/3 cup filling and roll. Place enchiladas in the dish, seam side down, then top with 1-2 cups of sauce, leaving edges dry. Sprinkle with remaining cheese. Bake 15-20 minutes, or until cheese is melted and tortillas begin to brown on the edges.
5. Garnish with scallions. Warm remaining sauce and serve with enchiladas.