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Spinach, Chicken and Cheese Enchiladas with Jalapeno Cream Cheese Sauce

After a quick bake, the creamy enchiladas are sprinkled simply with chopped cilantro and ready for a fiesta.

Ingredients

    • 4 jalapeños
    • 1 teaspoon olive oil
    • ½ large onion, sliced thin
    • 3 garlic cloves, minced
    • 4 cups shredded rotisserie chicken
    • 1 10 ounce package frozen spinach, drained and squeezed until all the moisture is out
    • ½ teaspoon salt
    • ½ teaspoon cumin
    • 1 cup shredded monterrey jack cheese
    • 1¼ cups heavy cream or half and half
    • 6 ounces cream cheese
    • ¼ teaspoon salt
    • 8-10 fajita sized tortillas
    • cilantro

Directions

  1. Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
  2. Over a gas stove or under a broiler, roast jalapenos until they are charred on all sides. Place in a bowl and cover with plastic wrap. Let sit for 10 minutes. Peel most of the skin off. Seed and de-vein all the peppers. Finely chop two of them and roughly chop the other two Set aside.
  3. Heat a large skillet to a medium heat. Add oil, onions and garlic. Saute until onions are softened, about 5-6 minutes. Add chicken, spinach, salt, cumin and the finely chopped jalapenos. Stir until combined, cook for another 2-3 minutes. Season to taste with salt and pepper. Set aside. Once slightly cooled toss with shredded cheese.
  4. In a blender puree 1 cup of cream and roughly chopped jalapenos. Add mixture to a medium saucepan along with salt and cream cheese. Turn the heat on to a medium low and stir until cream cheese is completely melted. Season to taste with salt and pepper.
  5. Spoon filling in to tortillas and roll up. Place seam side down in prepared pan. Cover in sauce.
  6. Cover dish in foil and bake for 15 minutes. Remove foil and bake another 10 minutes or until edges are slightly brown.
  7. Serve with chopped cilantro and salsa.