Wednesday, December 15, 2010

Chicken and Spinach Enchiladas

Contributed by Dawn Marie Hamilton

I have a 'thing' for kitchen gadgets and equipment. Two food processors sit on my kitchen counter, a large one and a mini-prep. I call them 'Big Moe' and 'Little Moe'. For this recipe, I use Big Moe to shred the cheese and Little Moe to mince the garlic. I just love my power toys.

I usually make this dish with leftover chicken after I've either baked or broiled or barbequed a large family-pack of thighs. I use a stoneware baking-dish, but any baking-dish will do. This recipe is spicy and rich and delicious. Enjoy!

1 tablespoon olive oil
1 cup finely chopped onions
1 fresh jalapeno pepper, seeded and minced
4 cooked chicken thighs, meat cut from the bone into small pieces
6 cloves garlic, minced
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) Monterey Jack cheese with jalapeno peppers,
shredded (split into 2/3 and 1/3)
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon black pepper
1 can (10 ounces) hot enchilada sauce
8 10-inch whole-wheat tortillas

1. Pour oil into a frying pan over medium-high heat. When hot add onion and jalapeno. Stir frequently until onion is limp.

2. In a large bowl, mix onion mixture with chicken, garlic, spinach, 2/3 cheese, mayonnaise, Worcestershire, chili powder, chipotle chili pepper, and black pepper.

3. Pour just enough enchilada sauce into a 9 by 13 inch baking dish to cover bottom. Place a rounded 1/2 cup of chicken mixture onto a tortilla, roll, and place in pan. Repeat with remaining tortillas, arranging in a single layer over the sauce. Top evenly with remaining enchilada sauce and sprinkle remaining 1/3 cheese over top

4. Bake in a pre-heated 350 degree oven for about 30 minutes. Cheese should be brown and bubbling. Let cool for 5 minutes and serve.

Serve with a dollop of sour cream. Makes eight enchiladas.


  1. I shouldn't read your recipes when I'm hungry, Dawn! This one sounds delicious. I'm always looking for ways to use leftover chicken, and I'll be trying your enchiladas for sure. BTW, I have you beat with the toys: I have mini, medium, and large food processors on my counter, and all three are used often. Must admit, I haven't named them :-)

  2. Hmmmm. Three? Kewl! This dish is my hubby's favorite 'leftover'. I hope you try the enchiladas and enjoy them. I usually serve them with a mixed greens salad.