Chicken & Spinach Enchiladas
My best friend Dorie and her husband Paul visited with us this past weekend.  One of our dinners was this dish.  They are so easy to make and soooooo delicious.  Give it a go you will love them.
Go to the Archives, April 9th, and look at the Chicken Enchilada posting.  I have detailed pictures on how to assemble enchiladas.  The chicken mixture is different from that recipe.  Just make the following recipe and follow the directions from the previous post.
I -3 to 4 pound whole chicken, cooked and shredded
2 teaspoons canola oil
1/2 medium onion, chopped
2 or more cloves minced garlic
1 teaspoon or more ground cumin
1/2 to 1 teaspoon Mexican oregano
2 pkgs of frozen spinach, thawed and squeezed dry
2 large cans Las Palmas Enchilada Sauce
1 medium size can for use if frozen
Lite Mexican cheese
Heat saucepan with 2 teaspoons canola oil.  Add the onion and saute for 2 minutes.  Add the garlic, cumin, oregano and shredded chicken.  If the mixture seems dry, add some chicken broth or water.  Make sure it is moist not wet.  Cook until the onions are soft then add the spinach. (the water is also a good oil substitute for sauteing). Saute another minute to blend in the spinach.
For the no fat version of a taco shell:  Steam the corn tortillas (wrapped in a towel) over a vegetable steamer or any steamer you use.  Cover and  bring to a full steam for 1 minute.  Turn off the heat and DO NOT REMOVE THE COVER, let sit for 13 minutes.  You will have very flexible tortillas with no need to cook in oil first.  Proceed with assembling the enchiladas.
This mixture makes 30 to 36 enchiladas.  Remember, it’s great to freeze extra portions.  These freeze great.  To reheat frozen enchiladas.  Remove from freezer the night before consumption.  Reheat in a 400 degree oven (approximately 25 minutes).  Be sure and add additional enchilada sauce before reheating.  Don’t microwave, you won’t like them!!!!
Chicken & Spinach Enchiladas
Wednesday, February 28, 2007