1 cup diced Walla Walla or Vidalia onion (sweet)
2-3 garlic cloves, minced
1 Tbsp oil
2-3 c chopped fresh spinach
2 chicken breasts, cooked and shredded
8 oz package neufchâtel
2 c shredded cheese - Mexican blend or colby jack
1/2 c chopped fresh cilantro
8 8" soft flour tortillas
Cook the chicken breasts (I boil) and shred after they've cooled a bit. Set aside. (Saute the onion and garlic while you preheat the oven to 350. Add the spinach to the onion and garlic and cook until it is wilted. Stir in the neufchâtel, shredded cheese, and cilantro until the cheese has melted and it is well blended. If you are making some of the enchiladas vegetarian, spoon about 3/4 cup of this mixture on to tortillas and roll. Place in pan seam side down. Now you can add the chicken to the mixture to make the chicken enchiladas. Bake them in the 350 oven for about 30-35 minutes. These can be covered and stored in the fridge overnight before baking. Top with tomatillo salsa (recipe below) just before serving.
2-4 tomatillos, diced
green onions, sliced
fresh lime juice from 1 lime
1/2 tsp salt
Mix this all together and chill up to 4 hours. Add 1 chopped avocado just before serving.
I served this with Three Sisters Salad and Iced Hibiscus Sweet Tea, using Wild Berry Zinger tea instead of Red Zinger, (and Pink Cadillac Margaritas for a dinner party), all from Southern Living August 2012.