These Enchiladas will ruin your life… But in a good way!
Chicken and Spinach Enchiladas
- 4 Skinless Chicken breasts, cooked and chopped into small pieces
- 3/4 cup fresh Spinach (or Swiss Chard)
- 1/2 can of Black Beans (Red Kidney Beans work if you can't find Black ones) rinsed and drained
- 1 cup Corn
- 2 cups of Chipotle Sauce
- 8 Flour Tortillas (Burrito size)
- 1 cup of Gouda cheese
- 1 cup of Cheddar cheese
- 1 cup of White Cheddar cheese
- 6 Spring Onions, finely chopped
- 2 teaspoons Ground Cumin
- 1/3 Cup of Fresh Coriander (Cilantro)
- Sea Salt
- Freshly Ground Black Pepper
- Serve with Sour Cream, Guacamole and Pico da Gallo Salsa
- Coat your chicken pieces with either a home made or store bought mexican spice mix (I personally cannot do better than the Woolworths Enchilada or Chilli Con Carne Spice Mix.
- Put some oil in a non-stick saucepan and fry the spiced chicken pieces until browned and cooked through. Take the chicken out of the pan and place in a large bowl.
- Then quick-saute the spinach in olive oil over a medium heat for 1-2 minutes until slightly wilted.
- Add the beans, 2 cups of the 3 mixed cheeses, the spinach, corn, spring onions, cumin, and chopped fresh coriander to the bowl of Chicken.
- Preheat oven to 190 degrees Celsius.
- Lightly spray a 9x13 inch baking dish with Spray'n'Cook, and pour a small amount of the Chipotle sauce to coat the bottom.
- Generously fill the tortillas with the mixture, roll up tightly with ends tucked in, and place seam side down in the dish.
- Evenly coat the enchiladas with the remaining Chipotle sauce (I like to save some to eat with the enchiladas).
- Sprinkle the remaining cup of cheese on top.
- Bake for about 20 minutes, and garnish with fresh coriander and/or spring onions (optional).
- Serve with Sour Cream/Creme Fraiche, Guacamole and Pico da Gallo Salsa.
Add some Not your average Margarita’s and make it a party!
If you have any questions, please feel free to leave a comment and we’ll get back to you.