Friday, January 4, 2013

Chicken & Veggie Enchiladas

Unfortunately my favorite Tex-Mex restaurant has been closed down since the storm. Having to take matters into my own hands, I made these spinach and mushroom stuffed chicken enchiladas. This is a simple way to serve a lot of people, so invite over some friends and have a fiesta!

Recipe yields 6 servings

2 lbs chicken breast
2 tbsp olive oil
1 large yellow onion
4 cloves of garlic
16 oz fresh spinach
10 oz portabella mushrooms
1/2 tsp garlic salt
2 tsp cumin
1 tsp chili powder
Salt & freshly ground black pepper
10 oz Rotel diced tomatoes with green chilies

3 cloves of garlic
1 tbsp olive oil
2 tbsp chipotle peppers in adobo sauce
1 1/2 cup tomato sauce (only Tuttorosso!)
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt & freshly ground black pepper

8-10 flour tortillas
8 oz shredded Mexican cheddar jack cheese

Preheat oven to 350 degrees. Season chicken with salt and pepper on both sides and cook in a large skillet.

While chicken is cooking, chop the onion and garlic. Heat olive oil in a large skillet and saute the onions and garlic until fragrant.

Add in the portabella mushrooms and cook until tender, about 5 minutes.

While onions and mushrooms are cooking, you can put together your sauce. Heat olive oil in the sauce pot and saute your garlic. Add in tomato sauce, chicken broth, chipotle peppers and adobo sauce, and all your spices. Stir it all together and bring to a boil. Lower heat and then simmer for 20 minutes or so.

Back to your skillet, time to toss in the spinach and cook until it is all wilted.

Once your chicken is cooked through, shred it with a fork. Add the shredded chicken to your skillet.

Stir in the Rotel tomatoes and your spices. Mix well to evenly coat all the ingredients with the spices.

Bring the mixture to a boil and then cut the heat and let the mixture rest for 5 or so minutes.

Now it is time to roll up your enchiladas. First coat the bottom of a baking dish with a layer of your sauce. Next, place a spoonful of your chicken mixture in a line down the middle of a tortilla. Roll it up and place it in your dish.

Repeat this process until all your chicken mixture is used up. I was able to make 9 enchiladas, but I stuffed mine!

Pack them all in there so they are nice and cozy!

Now with the remaining sauce, pour it over the top of the enchiladas being sure to cover them all.

Next is a thick layer of shredded cheese.

Cover your baking dish with a sheet of aluminum foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and cook for an addition 5-8 minutes until all your cheese is melted and gooey.

Remove from the oven and serve right out of the dish alongside rice or vegetables. I served mine with Spanish Rice. Enjoy!

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