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1
For filling: Place chicken and broth in large saucepan.
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2
Add carrots, onion, garlic, parsley and bay leaves.
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3
Bring to boil.
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4
Cover and simmer 5 minutes.
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5
Turn off heat and let stand until chicken is cooked through, about 1 hour.
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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 3 cups.
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9
skin and bone chicken.
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10
Shred meat and place in medium bowl.
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11
Chill.
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12
For sauce: Melt butter in heavy medium saucepan over how heat.
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13
Add flour and cook until light brown, stirring frequently, about 5 minutes.
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14
Whisk in reserved chicken cooking liquid.
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15
Increase heat to medium and cook until sauce thickens, stirring occasionally.
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16
Cool.
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17
Heat 1 Tbl oil in heavy large skillet over medium heat.
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18
Add onions and cook until soft, stirring occasionally, about 5 minutes.
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19
Add spinach and stir until wilted, about 2 minutes.
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20
Transfer to processor.
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21
Add sauce, 1 1/2 cups sour cream, green onions and 1 can chilies and puree until smooth.
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22
Season with salt and pepper.
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23
Add second can of chilies if desired.
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24
Butter 2 9x13-inch baking dishes.
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25
Spread 1/2 cup sauce over bottom of each.
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26
Add 1 cup sauce to chicken.
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27
Mix in 5 cups grated cheese.
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28
Pour 1 inch oil into heavy medium skillet.
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29
Heat over medium-low heat.
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30
Add 1 tortilla and cook until softened, about 5 seconds.
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31
Drain on paper towels.
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32
Repeat with remaining tortillas.
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33
Divide chicken filling among tortillas and roll up.
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34
Arrange seam side down in prepared dishes.
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35
Spoon remaining sauce over.
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36
Cover with foil.
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37
(Can be prepared 1 day ahead.
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38
Refrigerate enchiladas and remaining cheese separately.
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39
Bring enchiladas to room temperature before baking).
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40
Preheat oven to 400F.
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41
Bake covered enchiladas until just heated through, about 10 minutes.
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42
Uncover, sprinkle with remaining cheese and bake until cheese melts, about 5 minutes.
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43
Serve with sour cream.
