Ingredients
13X9 Caserole dish, sprayed with cooking spray
3 tbsp Olive oil (Tasty Tip: Substitute Peanut Oil from a jar of Natural Peanut Butter)
3 cloves garlic, minced
1 onion, chopped
1 Anaheim Chile, chopped
1 Red Bell Pepper, chopped
1 lb grilled chicken breast, diced (Quick tip: Substitute 2 10 oz. cans white chicken breast)
1 8 oz block Cream Cheese or Low-fat cream cheese
3 cups Baby Spinach leaves, washed
1 cup Sliced Almonds
1 jar bottled Chunky Salsa
8 oz. Shredded Cheddar or Mexican Blend Cheese, divided
8 burrito-sized Flour Tortillas (Subtitute corn or whole wheat if you prefer)
1 jar bottled Green Chile (Favorite is Durango Diner, from Durango, Colorado, but 505 also works well)
Avocado slices (optional)
Sour Cream (optional)
Cilantro (optional)
Preparation
Preheat oven to 375 degrees.
Set aside 1/2 of cheese for topping the enchiladas.
Heat olive oil over medium heat in Dutch Oven. Add garlic, saute one minute. Add onion, anaheim chile and red pepper, saute 3 minutes. Stir in diced chicken, cream cheese, spinach, almonds, salsa, and remaining 1/2 of shredded cheese. Stir until cheeses are melted and ingredients are combined thoroughly.
Spoon one cup mixture onto one flour tortilla and roll, folding ends over and placing flap-side down in caserole dish. Continue with remaining mixture and tortillas, sqeezing them into the caserole dish. Spread green chile over the enchiladas evenly, and sprinkle with reserved shredded cheese.
Bake at 375 for 30-35 minutes, until cheese is melted. Let sit for 5 minutes before serving.
Serve garnished with Avocado, sour cream and cilantro if desired.
