Chicken and fresh spinach in enchiladas helps to make a delicious meal for your family. A great way to use up leftover chicken too!
- 2 pounds boneless, skinless chicken breast halves
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 6 cups fresh spinach (8 ounces)
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 1/2 cup water
- 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- 1 cup vegetable oil
- 18 corn tortillas
BOIL chicken breasts for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks. Set aside.
MELT butter in a large skillet. Add flour; mix to combine. Cook for 3 minutes.
ADD in spinach, evaporated milk, water and bouillon. Mix constantly for 13 minutes or until spinach has wilted and turns bright green.
PLACE spinach mixture in blender; cover. Blend until creamy and smooth. Set aside.
HEAT oil in a small frying pan over medium heat. Using tongs, cook one tortilla at a time. Fry on both sides for about 30 to 40 seconds. You want the tortilla to be slightly hard but still pliable.
FILL the center of each tortilla with 1/3 cup shredded chicken; roll up. Place in a casserole dish. Repeat with remaining tortillas and chicken.
POUR spinach sauce over enchiladas.
Cook’s Tip: Folding the tortilla in half helps reduce the amount of rolling.