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.

Source

Servings/Yield