Grilled Chicken and Spinach Enchiladas
This budget friendly dish is very rich, very satisfying, and very easy to make.
Ingredients:
2 pounds Chicken breast (split length wise)
1 pound Fresh baby spinach
3-4 tablespoons Olive oil
1 medium White onion (chopped)
6-7 cloves Garlic (whole cloves)
1 cup Dry white wine
1 cup+ Heavy whipping cream
8 ounces Shredded Colby jack cheese
8 ounces Shredded Gouda cheese
1 cup Cilantro (chopped)
2-3 tablespoons Fresh lemon juice
Kosher salt, black pepper, chili powder, dried oregano, and all-purpose seasoning to taste
6-8 Corn or flour tortillas
Method:
Season chicken breasts with dry seasonings, 1-2 tablespoons olive oil, and grill to an internal temperature of 160°.
Remove, dice when cooled, and set aside.
Place a large skillet over medium-high heat and add olive oil.
When hot add spinach and cook until wilted.
Add onions and garlic cooking until onions are clear.
Remove from pan and return garlic cloves to pan cooking until well browned, then remove them.
Deglaze with wine.
Add 1 cup cream and bring to boil.
Add cheeses and stir until melted, reserving about ¼ cup of each cheese. If sauce is too thick add more cream.
Season with dry seasonings to taste.
Stir in cilantro and lemon juice.
Mash garlic and combine with spinach.
Add ½ cup of cheese sauce to spinach and stir to combine.
Roll enchiladas with 2 tablespoons of spinach and an ounce or two of chicken.
Place enchiladas in greased casserole and top with remainder of cheese sauce and shredded cheese.
Bake enchiladas on grill or preheated 400° oven for 10-15 minutes or until cheese sauce is bubbly.
Stay hungry.