Mexi-Comfort Spinach and Chicken Enchiladas

Submitted by CookETC

"Mexican comfort food! Cream cheese, deliciously marinated chicken and spinach stuffed inside flour tortillas topped with a Mexican flavor-boosted sour cream sauce. P.S. This is a great make-ahead meal that you can serve when having company."

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 4-6

ingredients

• MARINADE

• 1 cup goya bitter orange marinade (or 1/2 cup grapefruit juice, 1/4 cup orange juice, 1/4 cup lime juice)
• 1 cup bottled mojo marinade
• 1 teaspoon apple cider vinegar
• 1 teaspoon oregano
• 1⁄2 teaspoon goya brand adobo seasoning (or 1/2 teaspoon seasoning salt)
• 1⁄2 teaspoon cumin
• 1⁄8 - 1⁄4 teaspoon cayenne pepper (optional)

• FILLING

• 5 -6 chicken legs, marinated overnight then baked and shredded
• 1 tablespoon olive oil
• 4 -6 ounces frozen spinach
• 3 ounces cream cheese, cubed
• 1⁄4 cup milk
• 1 tablespoon prepared taco seasoning (I use my home made In a Pinch Taco Seasoning-posted as number 383173)
• 1⁄8 - 1⁄4 teaspoon salt (optional)
• 4 large burrito style flour tortillas, cut in half

• TOPPING (use reserved marinade)

• 1 cup sour cream
• 1⁄2 cup sharp cheddar cheese, shredded

directions

1. Combine all marinade ingredients and pour over chicken.
2. Refrigerate overnight.
3. The next day, remove chicken from marinade but reserve the marinade.
4. Preheat oven to 425 degrees.
5. Place chicken in baking dish and pour marinade over it.
6. Bake for approximately 35 minutes, basting often with marinade.
7. Remove chicken (SAVE THE MARINADE).
8. Allow chicken to cool, then de-bone, shred and set chicken aside.
9. In a skillet over medium-high heat, add olive oil.
10. When oil is hot, add spinach and cook, stirring frequently until heated through.
11. Add cream cheese, milk, taco seasoning and salt (if you're using it).
12. Cook until cheese has melted then toss in the shredded chicken.
13. Add a tablespoon or two of the spinach/cream cheese mixture to each tortilla half and roll.
14. Place seam side down in glass casserole dish.
15. If making ahead, simply cover with foil and refrigerate.
16. Preheat oven to 350 degrees.
17. In a bowl, combine 1 cup sour cream, the saved marinade and 1/2 cup cheddar cheese and stir until well blended.
18. Pour sour cream mixture over enchiladas and bake for 20-25 minutes.