I'm calling these "SPECIAL" because they are quite a bit of work!
FOR THE SAUCE:
8 dried New Mexico chile peppers, stems removed, seeded, torn
2 cups chopped onion
6 cloves garlic, smashed
1/4 cup extra-virgin olive oil
3 cups chopped tomatoes
2 cups low-sodium chicken broth
1 tsp sugar
salt to taste
Saute chiles, onion, and garlic for the sauce in 1/4 cup oil in a saute pan over medium-high heat. Cook until chiles and onion soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, and salt and bring to a boil. Reduce heat to medium and simmer 15 minutes. Cool briefly, then puree in a blender.
FOR THE ENCHILADAS:
1 bag spinach leaves (9oz)
2 TBLsp olive oil
1 1/2 cups shredded cooked chicken
1 cup frozen corn kernals
1/2 cup heavy cream
2 cups shredded monterey jack, divided
salt to taste
8 flour tortilla (6-inch)
1/2 cup scallions (green part only)
SAUTE spinach for the enchiladas in 2 Tbsp. oil until wilted, 1-2 minutes. Add chicken, corn, cream and 1 cup cheese. Simmer 3-5 minutes and season with salt.
To assemble, pour 1/2 cup sauce in the prepared dish; fill each tortilla with 1/3 cup filling and roll. Place in dish, seam side down, then top with 1-2 cups sauce, leaving the edges dry. Sprinkle with remaining cheese. Bake until cheese is melted and tortillas begin to brown on the edges, 15-20 minutes. Garnish with scallions and serve with remaining sauce.
FOR THE SAUCE:
8 dried New Mexico chile peppers, stems removed, seeded, torn
2 cups chopped onion
6 cloves garlic, smashed
1/4 cup extra-virgin olive oil
3 cups chopped tomatoes
2 cups low-sodium chicken broth
1 tsp sugar
salt to taste
Saute chiles, onion, and garlic for the sauce in 1/4 cup oil in a saute pan over medium-high heat. Cook until chiles and onion soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, and salt and bring to a boil. Reduce heat to medium and simmer 15 minutes. Cool briefly, then puree in a blender.
FOR THE ENCHILADAS:
1 bag spinach leaves (9oz)
2 TBLsp olive oil
1 1/2 cups shredded cooked chicken
1 cup frozen corn kernals
1/2 cup heavy cream
2 cups shredded monterey jack, divided
salt to taste
8 flour tortilla (6-inch)
1/2 cup scallions (green part only)
SAUTE spinach for the enchiladas in 2 Tbsp. oil until wilted, 1-2 minutes. Add chicken, corn, cream and 1 cup cheese. Simmer 3-5 minutes and season with salt.
To assemble, pour 1/2 cup sauce in the prepared dish; fill each tortilla with 1/3 cup filling and roll. Place in dish, seam side down, then top with 1-2 cups sauce, leaving the edges dry. Sprinkle with remaining cheese. Bake until cheese is melted and tortillas begin to brown on the edges, 15-20 minutes. Garnish with scallions and serve with remaining sauce.
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