Jason and my sister “kidnapped” Elly the other night to take her to a birthday movie… We had been so busy that we never got to take her. So, as a THANK YOU, I made Spinach Chicken Enchiladas for them for dinner.
We made home-made tortillas from the recipe on my blog. http://scrapwarrior.com/blog/2010/01/08/tortillas-from-crystalp/
Makes 4 pie pans worth (for my freezer friends… this will work PERFECTLY!! – 2 for dinner and 2 for the freezer for next week)
- 5 chicken breasts
- 12 flour tortillas (1-1/2 of my recipe)
- 1 bag of frozen chopped chicken
- 1 box of chicken broth
- 1 block of cream cheese
- 1/2 pound grated mozzerella
- 1 onion, chopped
- 1 tsp. cumin
- Salt and pepper to taste
- 1C Fresh spinach
- small can of Green enchilada sauce.
cook chicken breasts in a pan – add 1C chicken broth, cumin, salt and paper to taste. after chicken is cooked, add chopped onion.
In a food processor, add spinach and block of cream cheese. pulse until mixed through. Remove Chicken from pan. Scrape spinach mixture into onion pane with additional chicken broth and simmer. Chop chicken FINE (I used my food processor as well). Then add to the simmering mixture and bring back to a simmer. Remove from heat.
Cover the bottom of 4 pie pans with tortillas. Add mixture evenly between the 4. Chop(large) and add fresh spinach to top, Add grated cheese.
Take the remaining tortillas and slice in 1/2 inch wide strips and layer those on top.
Cover the mixture with GREEN Enchilada sauce and bake 30 minutes at 350 degrees – broil for 5 minutes or until “crisp” on top.