Cheesy Enchiladas with Chicken, Spinach, and Cauliflower

Enchiladas

Cheesy Enchiladas with Chicken, Spinach, and Cauliflower

  • 1 lb frozen or fresh spinach

  • 2 Tbs. neutral oil like vegetable oil

  • 1 onion, diced

  • 2 cups cauliflower florets

  • 2 cloves garlic, minced

  • 1 cup sour cream

  • 2 cups cooked chicken, shredded

  • 4 cups assorted cheeses, such as cheddar and mozzarella

  • pinch of salt

  • 2-15 oz. cans store bought enchiladas sauce (OR SEE BELOW FOR HOMEMADE VERSION)

  • 8 to 10 tortillas, depending on the size of your casserole dish


Pre-heat oven to 375F.

In a medium sized saute pan add the spinach and 1/4 cup water. Cook the spinach until soft, about 3 to 5 minutes. Place in a bowl that is lined with a couple paper towels. Set aside.

In the same pan warm oil over medium heat. Add the onion, cauliflower, and large pinch of salt, and cook until cauliflower is fork tender. Add the garlic and cook for another 30 seconds.

Add the cauliflower mixture to a large bowl. Squeeze out any excess liquid from the spinach then add to the bowl along with the shredded chicken. Let mixture cool slightly. Add the sour cream, 3 cups of the cheese and a big pinch of salt. Stir well to combine.

Pour 1 cup enchilada sauce into the bottom of a 9" x 13" casserole dish. Pour the remaining enchilada sauce into a shallow bowl or pan. Assemble the enchiladas by dipping a tortilla into the bowl of enchilada sauce. Then on a flat surface add about 1/2 cup of the filling. Roll up the tortilla around the mixture and place them in the casserole dish seam side down. Repeat with remaining ingredients.

Bake enchiladas for about 30 minutes or until the cheese is bubbling. Garnish with green onions and cilantro.

Makes about 6.

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Homemade Enchilada Sauce

  • 2 Tbs. vegetable oil

  • 1 small onion, minced

  • 2 tsp. salt

  • 1/4 cup chili powder

  • 3 garlic cloves, minced

  • 2 tsp ground cumin

  • 1/4 cup tomato paste

  • 4 cups chicken stock

  • 1 Tbs. corn starch

In a medium pan warm the oil over medium heat. Saute the onion for 3 to 5 minutes. Add the salt, chili powder, garlic, cumin, and tomato paste. Cook for another 30 seconds. Add the stock and bring to a boil. Reduce heat and continue cooking until reduced by half, about 10 minutes.

In a small bowl mix together the cornstarch with 2 tablespoons water. Pour slurry into enchilada sauce, bring to a boil then whisk well. Continue to cook for about 2 minutes until sauce is thickened.



Fridge ForagingAmanda Frederickson2 Comments