CHEESY CHICKEN WITH SPINACH ENCHILADAS

CHEESY CHICKEN WITH SPINACH ENCHILADAS image

Yield 8 to 10 people

Number Of Ingredients 22

5 Tablespoons extra virgin olive oil
5 to 6 skinless, boneless chicken breasts
3 Tablespoons flour
1 onion, chopped
3/4 pint low fat sour cream
1 1/2 cups shredded Cheddar cheese
2 Tablespoons dried Cilantro
2 Tablespoons dried Parsley
1 teaspoon dried Oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 (15 oz) can crushed tomatos
1 Tablespoon chipotle chili powder
1 chopped green bell pepper
1 seeded and chopped jalapeno
2 clove garlic, minced
10 (10 inch) whole wheat tortillas
1 (12 ounce) jar salsa
2 cans (14 ounce) red enchilada sauce
1/2 cup shredded Cheddar cheese
1/2 bag baby spinach

Steps:

1. Preheat oven to 350 degrees F. (175 degrees C). 2. Cover bottom of skillet with olive oil, cook chicken until no longer pink and juices run clear. Remove chicken to cube or shred. Once the chicken is shredded, stir in 3 Tablespoons of flour. In same skillet (do not remove juices) add onion, garlic, peppers, and seasonings. When onions begin to soften, return chicken to skillet. Juices will be aborbed by flour. 3. Transfer mixture to large mixing bowl. Stir in 1 1/2 cup chedder cheese, sour cream, 1 can enchilada sauce, and spinach. Mix till everything is covered with sauce and cheese. 4. In greased 9x13 baking dish, cover bottom with half can of crushed tomatos. Roll even amount of the mixture in the tortillas and arrange in baking dish. Cover with mixture of enchilada sauce, crushed tomatos and salsa. Top with remaining cheese. Bake uncovered in oven for 20 to 25 minutes, when cheese is melted and sauce is bubbly. Cool 10 minutes before serving.