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Chicken & Spinach Enchiladas

Every once in a while, I get ambitious and want to try a new recipe. I pulled this Chicken Enchiladas recipe out of a magazine, but the night I tried to make it, I didn't have all the ingredients! I made a few substitutions (see below the recipe), and it turned out delicious. Yum! If you need your enchiladas to be gluten-free, make sure your corn tortillas and shredded cheese contain no gluten.

Chicken & Spinach Enchiladas

2 boneless, skinless chicken breasts
1 Tbsp olive oil
1 onion, chopped
1 cup fresh spinach, thinly sliced
1 cup frozen corn
1/4 cup lowfat sour cream
1 1/2 tsp coriander
1 cup shredded Mexican cheese
8 6-inch corn tortillas
1 cup salsa verde

Heat over to 450 degrees. The recipe called for cooking the chicken in boiling water, then letting it cool and shredding it. I used leftover shredded chicken from a crockpot meal earlier in the week.

Heat the oil in a large skillet over medium heat. Add the onion and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5-6 minutes. Add the corn and spinach and continue to saute. Stir in the sour cream, then fold in the shredded chicken, coriander, and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in an 9 x 13-in. baking dish. Prepare your tortillas (I tried using damp paper towels in the microwave, but it didn't work!). Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla), and place seam-side down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8-10 minutes.
The original recipe called for poblano or green peppers, but I didn't have any. I wanted some extra veggies, though, so I added the spinach, and it went over well with the whole family. I also didn't have fresh cilantro, so I just used dried coriander. And as for my failure with the rolled tortillas–my Facebook Friends gave me a lot of suggestions to try next time.

This was the first new recipe in a while where all five of us loved it. One of the girls gave me “18 thumbs up,” and although I doubled the recipe so we'd have leftovers, there weren't any!

This recipe is linked up to Gluten-Free Wednesdays at Gluten-Free Homemaker, Tasty Tuesdays at Balancing Beauty & Bedlam, the $5 Dinner Challenge, MomTrends Recipe Linkup, and Feasting in Fellowship Friday at Comfy in the Kitchen.