Chicken Enchiladas

We still had a lot of our home made salsa left over, so I decided the best thing to do was to make chicken enchiladas.  They aren't a 5 minute meal but they are so worth the effort!
 Alyssa made the guacamole while I made the enchilada filling.  Then she helped me roll the tortillas.  Her first few turned out a little bit short, but soon she was learning to make them long and skinny.  We also made up some quick Spanish rice (from a box) and refried beans.





Chicken Enchiladas

1 lb chicken diced into small cubes
2 cans enchilada sauce
1/2 pablano pepper
2 cloves garlic
1 can black beans drained
about 1-2 cups baby spinach rinsed and chopped
14 tortillas (depending on how full you fill each one)
shredded cheese (I use the Mexican style)
sour cream (I always use plain yogurt instead--the Greek style is especially yummy)
salsa

Fry the chicken in the pan until it starts to brown.  Add the drained beans, pepper, and garlic.  Cook for about 5 minutes.  Add about 1/2 of 1 can of enchilada sauce.  Cook down until sauce is thick, about another 5 minutes.  Add the spinach and cook until just wilted.  Add the about a cup of the shredded cheese.  Stir until melted.
Spread a couple tablespoons of enchilada sauce into the bottom of a rectangular baking pan.  Take a scoop of filling and lay it in a line on the tortilla.  Fold in the sides and then roll it tightly so it is long skinny roll.  Place in pan seam side down.  Repeat with the remaining tortillas, placing them tightly together.  Pour remaining enchilada sauce over the tops and spread out to cover them.  Sprinkle with shredded cheese. I use about 1 1/2 cups of cheese, use more or less as you like.


Guacamole


2 ripe avocados diced
1 tomato diced
1/4 cup red onion diced
2 cloves garlic finely chopped
Juice of 2 limes
salt
pepper
jalapeno diced (optional)
1/4 cup cilantro chopped

Mash avocados until smooth.  Add remaining ingredients and stir thoroughly.

Kathy