Ingredients
- 8 dried new mexico chili peppers, stems removed, seeded and torn
- 2 cups onion, chopped
- 6 garlic cloves, smashed
- ¼ cup extra-virgin olive oil
- 3 cups tomatoes, chopped
- 2 cups low-salt chicken broth
- 1 teaspoon sugar
- salt to taste
- 9 ounces fresh spinach
- 2 tablespoons extra virgin olive oil
- 1 ½ cups cooked chicken, shredded
- 1 cup frozen corn kernels
- ½ cup heavy cream
- 2 cups Monterey Jack cheese, shredded and divided
- salt to taste
- 8 flour tortillas 6 in
- ½ cup scallions, sliced
Directions
Preheat oven to 400°. Coat a 3 qt baking dish with cooking spray. Saute chilies, onion, and garlic in 1/4 of oil over medium high heat until chiles and onion soften, about 5 minutes. Add tomatoes and simmer 2 minutes. Stir in broth, sugar and salt to taste and bring to boil. Reduce to simmer 15 minutes. Chill mixture briefly, then puree in blender. Saute spinach in 2 T oil in skillet over medium-high heat until wilted, 1-2 minutes. Add chicken, corn, cream, and one cup cheese, season with salt and simmer 3-5 minutes. Pour 1/2 cup sauce in prepared dish, fill each shell with chicken mixture and roll. Place in dish, seam side down. Top with 1-2 cups sauce, leaving the edges dry, sprinkle with remaining cheese. Bake enchiladas until cheese is melted, 15-20 minutes. Garnish with scallions. Warm remaining sauce and serve with enchiladas. |