We’ve been in a “wrap mood” for the past while. Maybe it’s the fact that they’re comforting (especially while experiencing this cold nearly-February weather), but I couldn’t stop thinking about making them. I’m a huge fan of quesadillas, fajitas… basically anything Mexican. However, I couldn’t remember the last time I made enchiladas. While looking for a new enchilada recipe to try, I came across one by The Pioneer Woman that seemed simple and worth trying.

I’ve been adding spinach to as many meals as possible, and there are many other ways to alter the recipe to better suit any dietary preferences. (A few notes are provided in this recipe). These chicken enchiladas were a hit! They’re also perfect for meal planning, as any leftovers can easily be frozen and reheated throughout the week. Talk about a bonus!

Chicken Enchiladas

Ingredients

3 Tbsp. Canola Oil, divided
12 Whole Corn Tortillas (We tried La Triguena Yellow Corn Tortillas and loved them)
1 Large Onion, diced
1 Whole Jalapeño, seeded and finely diced, alter according to preferences if needed
1-2 Large Handfuls of Spinach, optional
2 1/2 cups Shredded Cooked Chicken, see note*
3 (4-oz.) cans Whole Green Chiles, diced and divided
1 tsp. Paprika
2 cups Chicken Broth, divided
1/2 cup Heavy Cream**
2 Tbsp. Butter
2 Tbsp. Flour
1 cup Sour Cream**
2 1/2 cups Monterey Jack Cheese, grated, divided, plus more to top
Salt and Pepper, to taste
Cilantro, chopped
Picante Sauce (This is optional but we tried President’s Choice Red Enchilada Sauce and it tastes so good that I could nearly drink it)

*Note: I didn’t have premade shredded chicken, so I baked chicken breasts in the oven at 400°F for about 20-25 minutes as I prepped the other ingredients.

** I swapped full fat sour cream and heavy cream for reduced-fat options. Never shy away from making healthier swaps to accommodate your dietary preferences!

Instructions

If you’re baking and shredding your own chicken, do so as the first step. While it was baking, I proceeded to fry the tortillas.

In a small skillet, heat 2 tablespoons of oil over medium-high heat. Fry the tortillas on both sides, for approximately 20 seconds per tortilla. The goal is not to get them crispy, but rather to get get them noticeably softer with a deeper yellow color. Place the tortillas on a plate lined with paper towel to drain. Don’t fret over them cooling- they will be rolled and baked in the oven later on.

At this point, if you’re baking and shredding your chicken, it should be ready to be removed from the oven. I used a stand mixer with a paddle attachment and it was done in seconds. (I always avoided this method because it felt like too much work to set up the mixer and then clean up but I am definitely doing this for now on).

Depending on the chosen method of preparing the chicken, preheat the oven or lower its temperature to 350°F.

Heat the remaining 1 tablespoon of oil in a separate skillet over medium heat.

Add the onion and jalapeño, and sauté for 1 minute. Add the chicken, half of the green chiles, and 1/2 teaspoon of paprika. Stir together. Add 1/2 cup of the chicken broth and stir again. Then, add the heavy cream and stir. Add as much spinach as you wish, then allow the mixture to slightly bubble. Ensure it is warmed throughout, then turn off the heat and set aside.

In a separate large skillet, melt the butter and sprinkle in the flour. Whisk together and cook over medium heat for 1 minute. Pour in the remaining 1 1/2 cups of chicken broth. Whisk and cook until it begins to bubble, then stir in the remaining half of the chiles. Reduce the heat and stir in the sour cream. Add 1 1/2 cups of cheese, stirring as it melts. Then, add the remaining 1/2 teaspoon of paprika. Add extra seasonings, salt and pepper as needed.

To assemble, spoon the chicken mixture on top of the tortillas, one by one.

Sprinkle with a bit of extra shredded cheese if so desired. Place them seam down in a 13×9 casserole dish as you go. Pour the cheese mixture all over the top of the tortillas. Top with even more cheese if you’d like, then bake for 30 minutes.

Serve with the preferred picante sauce. For those who like cilantro, serve them topped with chopped cilantro.

Enjoy!

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