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Chicken Enchiladas in Creamy Spinach Sauce

We're spending the week with my Mexican in-laws, and I'm trying to soak up some Mexican culture and flavors while we're here. At home (still in Mexico) I cook mostly pasta and veggies, rice and veggies, meat and veggies, so it's nice to enjoy the flavors of Mexico that I am so lazy to prepare. My sister-in-law generously allowed me to share this recipe, repeating it five times for me to get it down right, and allowing me to document the process. Everyone had seconds, and my 14-month-old even wolfed down her own little plate.

Ingredients
a bunch or bag of spinach
3 TBS butter
1 TBS wheat flour (to thicken salsa)
1 can Carnation evaporated milk (250 ml)
3 small chicken breasts
10-15 tortillas
3 teeth of garlic
1 small onion, diced
1/2 cup of chicken broth
1 cube of chicken bouillon
1-5 Serrano chilies (however spicy you want it to be!)
1/2 kilo of Oaxaca cheese (or any kind of stringy cheese)
Mexican cream
salt and pepper to taste

The easy part:
1. Boil chicken in a large pot with garlic, onion and a dash of salt. 2. Wash spinach well and boil or steam in a separate pot. 3. In a blender, add evaporated milk, chicken broth, a dash of black pepper, Serrano chilies, and, when ready, the spinach. 4. Blend until ingredients are mixed well and the spinach has become a runny paste. 5. Heat butter in frying pan, then add mixture from blender. 6. Slowly add wheat flour to thicken. 7. Heat until boiling, and then simmer on low for flavors to mix. 8. Once the chicken is boiled and has cooled, shred it.

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The part that's up to you:
Now, when my husband makes enchiladas, he fries the tortillas first and then dips them in salsa. But my sister-in-law has two hungry little ones running around, so she skips that step. If your tortillas are warm or at least fresh, you can just put them in a shallow bowl or plate, add the chicken, roll or fold over the tortilla and top with spinach salsa, cheese and cream to taste.

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Play with the measurements- you might want to make double the amount of salsa to have extra for later. It tastes yummy over rice or meat. Fill enchiladas with whatever mix you like- diced mushrooms, tomatoes and zucchini or rice and beans are also great combinations. ¡Provecho!

Posted by UnMejorHOY 12:27 Archived in Mexico Tagged waterfalls mountains beaches animals spanish south costa rica america backpacking community mexican_food olas convivio alternative_travel participatory_travel voluneering_in_mexico

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