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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 carrot, onion, garlic, parsley and bay leaf. Bring to boil.
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4
Cover and simmer 5 minutes at very low heat.
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5
Turn off heat and let stand until chicken is cooked through, about 40 minutes.
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6
Remove chicken from broth and cool slightly.
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7
Strain cooking liquid.
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8
Return to saucepan and boil until reduced to 1 1/2 cups.
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9
Skin and bone chicken; shred meat and place in medium bowl. Chill.
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10
FOR SAUCE:
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11
Melt butter in heavy medium saucepan over low heat.
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12
Add flour and cook until light brown, stirring frequently, about 5 minutes.
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13
Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
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14
Add spinach and stir until wilted, about 2 minutes.
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15
Transfer to processor.
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16
Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
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17
Season with salt and pepper.
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18
Preheat oven to 400u00b0F.
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19
Butter a 9x13 baking dish.
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20
Spread 1/2 cup sauce over the bottom.
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21
Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
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22
Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
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23
Add 1 tortilla and cook until softened, about 5 seconds.
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24
Drain and repeat with rest of tortillas.
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25
Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
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26
Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
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27
Serve with more sour cream and a sprinkling of cilantro.
