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1
Preheat oven to 400 degrees. Sprinkle salt and pepper on chicken breast and place in baking dish. Drizzle olive oil over chicken and roast for about 40 minutes or until chicken is cooked. When done, shred chicken and set aside.
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2
Heat oil in large pan. Add onions, garlic, and chile; saute 5 minutes. Add cumin seeds and stir.
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3
Add flour and stir to coat.
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4
Slowly add chicken broth while stirring and let sauce thicken for about 3-4 minutes.
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5
Add corn and spinach. When spinach is starting to wilt, add the shredded chicken. Let simmer for about 7 minutes then take away from heat.
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6
In small bowl pour 1/4 cup of enchilada sauce. Stack about 12 tortillas and cut in half.
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7
Dip cut tortillas in enchilada sauce and place in bottom of 8x8x2in baking dish. Place tortillas so they are not overlapping (cut side of tortilla should go along edge of dish), and place a cut tortilla in middle of pan where there is an open space.
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8
Spoon 1 cup or so of chicken and spinach filling and cover with plain, cut tortillas. Sprinkle some cheese, enchilada sauce, and olives. Repeat with another layer of dipped tortillas, filling, plain tortillas, cheese, sauce, and olives.
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9
Bake at 375 degrees for 35-40 minutes.
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10
Serve with sour cream and cabbage salad (recipe to follow).
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11
Cabbage Salad:
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12
2-3 cups shredded cabbage
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13
handful cilantro chopped
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14
1 tomato chopped
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15
1/2 cup chopped jicama
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16
1/4 cup olive oil
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17
1 tbsp salt
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18
juice from 1 lemon
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19
Combine all ingredients and serve with enchiladas
