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1
For Filling:.
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2
Place chicken and broth in large saucepan.
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3
Add carrots, onion,garlic,parsley and bay leaves; bring to a boil, cover and simmer 5 minutes.
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4
Turn off heat and let stand until chicken is cooked through, about 1 hour.
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5
Remove chicken from broth and cool slightly; strain cooking liquid.
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6
Return to saucepan and boil until reduced to 3 cups.
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7
Skin and bone chicken; shred meat and place in medium bowl; chill.
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8
For Sauce:.
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9
Melt butter in medium saucepan over low heat.
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10
Add flour and cook until light brown, stirring frequently, about 5 minutes.
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11
Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally; cool.
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12
Heat 1 tablespoon oil in large skillet over medium heat.
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Add onions and cook until soft, stirring occasionally, about 5 minutes.
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14
Add spinach and stir until wilted, about 2 minutes; transfer to processor.
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15
Add sauce, 1 1/2 cups sour cream, green onions and 1 can chiles and puree until smooth; season with salt and pepper.
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16
Add second can of chiles, if desired, and process until smooth.
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17
Butter two 9x13-inch baking dishes.
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18
Spread 1/2 cup sauce over bottom of each.
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19
Add 1 cup sauce to chicken;mix in 5 cups grated cheese.
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20
Pour 1/2 inch oil into medium skillet;heat over medium-low heat.
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21
Add 1 tortilla and cook until softened, about 5 seconds;drain on paper towels.
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22
Repeat with remaining tortillas.
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23
Divide chicken filling among tortillas and roll up.
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Arrange seam side down in prepared dishes.
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25
Spoon remaining sauce over; cover with foil.
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26
(Can be prepared 1 day ahead.
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27
Refrigerate enchilladas and remaining cheese separately.
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28
Bring enchilladas to room temperature before baking.
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29
).
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30
Preheat oven to 400 degrees.
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31
Bake covered enchilladas until just heated through, about 15 minutes.
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32
Uncover, sprinkle with remaining cheese and bake until cheese melts, about 5 minutes.
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33
Serve with sour cream.
