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1
Note: To soften tortillas - Spray each tortilla on both sides with non-stick cooking spray.
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2
Wrap the tortillas in a paper towel and place in the microwave and cook on high for 60 seconds.
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3
Cook chicken in a small saucepan with enough water to cover.
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4
Bring to a boil, lower heat and simmer about 20 minutes until the chicken is cooked.
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5
Remove from heat and cool.
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6
Shred chicken, add chopped green chilies and salt to taste.
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7
Set aside.
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8
To make Green Cream Sauce: Cook spinach according to package directions.
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9
Cool and wrap spinach in paper towel and squeeze out as much moisture as possible.
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10
Measure about 1/2 cup spinach and set aside.
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11
Save remainder for another use.
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12
Place 1/2 cup spinach, green chiles and 1 cup of the cream in blender or food processor and blend about 15 seconds until vegetables are pureed.
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13
Melt butter in saucepan over medium heat and stir in the pureed mixture and the remaining cream.
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14
Simmer for about five minutes (until slightly thickened) and add salt to taste and remove from heat.
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15
To Assemble Enchiladas: Place about 1 tablespoon of shredded chicken mixture just off center in each tortilla and roll up.
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16
Place enchiladas in a shallow baking dish, seam side down.
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17
Spoon the green cream sauce over the enchiladas.
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18
Sprinkle with the grated cheese and bake in 425 degree oven about 10 minutes until heated through.
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19
Place enchiladas under the broiler to lightly brown the cheese.
