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This recipe makes enough for the two of us with a few enchiladas left over!
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Fry corn tortillas in vegetable oil, about 15 seconds per side, and drain on paper towels.
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Discard the extra oil from skillet and set the skillet aside (youll need it in a minute).
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In a medium saucepan, cover chicken pieces with water, bring to boil and cook over medium heat until cooked through, about 10 minutes.
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Heat oven to 350 degrees.
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While chicken cooks, heat some more olive oil in your skillet over medium heat and saute onion about 3 minutes.
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Add garlic, jalapeno and spinach to skillet and saute another 3 minutes.
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Transfer cooked veggies to mixing bowl.
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Once chicken is cooked, shred it into small pieces and add to your veggies in the mixing bowl.
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(I usually lay the chicken on a cutting board one piece at a time and shred it using two forks, pulling in opposite directions).
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Season the chicken and veggies with salt, cumin, chili powder and pepper.
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(I eyeball it with my spices but 1/4 teaspoon is a good place to start.
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Add more to your liking.
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And add a dash of cayenne if you like things spicy).
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Add in 1/2 cup of shredded cheddar and 1/2 cup sour cream and mix well.
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Assemble enchiladas by scooping 1/4 cup (approximate) into the center of each tortilla.
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Roll the tortilla up and place seam side down in a greased (or sprayed with Pam) 9x13 pan.
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In a small saucepan melt butter over medium heat.
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Add flour and stir well, cook about 1 minute.
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Stir in chicken broth and bring to boil.
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Once the broth has thickened remove from heat and stir in the remaining 1/2 cup shredded cheddar and 1/2 cup sour cream until smooth.
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Pour sauce over enchiladas (sprinkle with a little more cheese if you have it) and bake 20-25 minutes until bubbly.
