Creamy Jalapeno Enchiladas |
|
 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 50 |
|
Creamy, spicy and easy. I got the idea for this recipe from a mexican dish we had in Cabo. You can play with the chili's and jalepenos in here to make it more or less spicy. A full can of jalepenos gives it a really good kick! This dish is best the day it's made but luckily I rarely have any left overs! Ingredients:
0.5 (4 ounce) can chopped green chilies |
0.5 (4 ounce) can chopped jalapenos |
1 (14 ounce) can chicken broth, plus |
1 (14 ounce) can milk (use broth can) |
1/4 cup butter |
3 garlic cloves, minced |
3/4 cup flour |
spinach, 1 large handfull |
1/2 cup grated monterey jack pepper cheese |
8 flour tortillas |
1 rotisserie-cooked chicken, pulled into pieces |
Directions:
1. In a large saucepan melt butter and add garlic. Cook one minute or until fragrant.
2. Whisk in flour and cook until a light golden brown.
3. Whisk in chicken broth and milk. Bring to a boil stirring constantly until thickened.
4. Put spinach and peppers in a blender. Add sauce and lend until smmooth.
5. Mix 1/2 C spinach sauce in with chicken.
6. Put half of remaining sauce in bottom of a casserole dish.
7. Spoon chicken into tortillas, roll and placed in casserole dish.
8. Spoon remaining sauce over top and sprinkle with cheese.
9. Cover and bake 375 degrees 20-25 minutes or until heated through, uncovering the last 5 minutes.
|
|