Chicken & Spinach Enchiladas

BONUS RECIPE FOR THE WEEK!
In honor of the school year ending we decided to celebrate on our blog by posting a great family-friendly recipe that has lots of leftovers - enjoy!

Easy Enchilada Sauce
1 onion minced
2 garlic cloves minced
1 Tbsp. EVOO
1/4 cup chili powder
2 Tbsp. tomato paste
1 Tbsp. flour
1 tsp. each dried oregano and ground cumin
1/2 tsp. each ground coriander, sugar, and cayenne pepper
2 cups low sodium chicken broth
1 8 oz. can tomato sauce
Salt/Pepper

Heat a saute pan over medium heat; add the EVOO, onion, and garlic. Sweat with a little salt & pepper until soft (4-5 min.)
Stir in chili powder, tomato paste, flour, oregano, cumin, coriander, sugar, and cayenne; cook 1-2 min.
Whisk in broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer, and cook 10 min.
Add tomato sauce, simmer 5 min., then season with salt & pepper to taste.

Chicken & Spinach Enchiladas
1 Tbsp. EVOO
1 large onion diced
2 garlic cloves minced
1 tsp. ground cumin
1 bag fresh spinach
2 cups shredded chicken (pan fry and shred 2 breasts yourself, or buy a rotisserie chicken and shred)
2 cups shredded Monteray Jack cheese
1 cup frozen corn kernels
1/4 cup cream cheese at room temperature
Salt/Pepper
Easy Enchilada Sauce (above) - or you can use your favorite jarred enchilada sauce
12 flour tortillas (10 in.)

Preheat oven to 400 degrees. Coat 2 9x13 baking dishes with nonstick spray.
Heat a large skillet over medium-high heat. Add EVOO, onion, garlic, cumin, and a pinch of salt & pepper; heat until soft (4-5 min.).
Toss in spinach a handful at a time and let wilt in batches.
Stir in the chicken, 1 cup Monteray Jack cheese, corn, and cream cheese until melted and combined; simmer 4-5 min. and season with salt & pepper to taste.
Spread some enchilada sauce to coat the bottom of the 9x13 pans. Fill each tortilla with some filling, then roll and place seam side down in pan; repeat until both pans have 6 enchiladas. Top each pan with the remaining enchilada sauce (if you want the enchiladas a bit crispy just spread the sauce over the middle of the enchiladas and leave the edges exposed). Sprinkle with remaining cheese and bake (or cover and freeze) until cheese melts and tortillas brown on edges (15-20 min.).

* Original Recipe courtesy of Cuisine at Home, October 2011, p. 12.