Chicken & Spinach Enchiladas

I've never been much of an enchilada fan....but now I know that it's because I have never made these enchiladas. Both my husband and I agreed that these are the best enchiladas we have ever eaten!









Chicken & Spinach Enchiladas

For the Sauce:
4-6 anaheim chile peppers, stem removed, seeded, chopped
2 cups onion, chopped
6 garlic cloves, minced
3 cups tomatoes, chopped (can use canned tomatoes)
2 cups chicken broth
1 tsp. sugar
salt to taste

For the Enchiladas:
1 bag fresh spinach leaves (9 oz.)
2 1/2 cups cooked chicken, shredded (I used leftover rotisserie chicken)
1 cup frozen corn kernels
2 cups shredded Pepper Jack cheese, divided
1/2 cup milk
8 flour tortillas (I really love the uncooked ones that you cook yourself)
1/2 cup scallions, sliced (green only), optional

Saute chiles, onion, and garlic in 2 Tbsp. olive oil over medium high heat. Cook until chiles and onions soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, and salt, and bring to a boil. Reduce heat to medium and simmer 15 minutes. Cool briefly, then puree in a blender.

Saute spinach for the enchiladas in 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat until wilted (about 1 minute). Add chicken, corn, 1 cup of the pepper jack cheese, and milk. Simmer 3-5 minutes and season with salt.

To assemble, pour 1/2 cup sauce in the prepared baking dish. Divide the filling between the eight tortillas and roll. Place enchiladas in the dish, seam side down, then top with 1-2 cups sauce, leaving the edges dry. Sprinkle with the remaining cheese. Bake 15-20 minutes, or until cheese is melted and tortillas begin to brown on the edges. Garnish with scallions if desired. Warm remaining sauce and serve with enchiladas.