Name: Luna | Modern Mexicans Three Chicken Grilled & Chicken Spinach Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 2 cups fresh spinach (packed, chopped); 0.5 cup yellow onion (finely diced); 2 tsp garlic (minced); 1 tsp cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp lime juice; 9 pieces corn tortillas (6-inch); 2 tbsp vegetable oil (for softening tortillas); 1 cup shredded Mexican blend cheese; 3 pieces poblano peppers (roasted, peeled, seeded); 1 cup sour cream; 0.25 cup Mexican crema or additional sour cream; 0.5 cup chicken stock; 0.25 cup half-and-half or whole milk; 0.75 tsp salt; 1 tbsp lime juice; 0.25 tsp ground white pepper; 1 piece extra roasted poblano strips (for topping); 2 tbsp fresh cilantro (chopped); 0.25 cup crumbled queso fresco or cotija; 3 pieces lime wedges

Method

Enchiladas - Filling & Tortillas

Prepare shredded chicken

If not already cooked, poach or roast 2 medium chicken breasts until internal temp reaches 165°F (74°C), let rest, then shred. Measure 3 cups shredded chicken.

Sauté aromatics and spinach

Heat a 10-inch skillet over medium heat. Add 1 tablespoon of vegetable oil. Sauté 1/2 cup finely diced onion until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds. Add 2 packed cups chopped fresh spinach and cook until wilted, 2–3 minutes. Season with 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Combine filling

Add 3 cups shredded cooked chicken to the spinach mixture. Stir to mix and heat through, about 2 minutes. Remove from heat, stir in 1 tablespoon lime juice and 1/2 cup shredded cheese. Taste and adjust seasoning.

Prep tortillas

Preheat oven to 375°F (190°C). On a plate, brush or lightly oil both sides of each corn tortilla with remaining 1 tablespoon vegetable oil. Warm tortillas in a skillet over medium heat for 20–30 seconds per side to make pliable, or wrap in a damp towel and microwave 30–45 seconds. Keep tortillas covered so they stay warm and flexible.

Assemble enchiladas

Spoon about 1/3 cup of the chicken-spinach filling onto the center of each tortilla. Sprinkle a tablespoon of shredded cheese over the filling. Roll each tortilla tightly and place seam-side down in a 9x13-inch baking dish (three enchiladas per serving; total 3 enchiladas per portion—recipe yields 3 servings, so bake 9 enchiladas). Arrange enchiladas in the dish snugly.

Creamy Poblano Sauce (sour roasted cream poblano)

Roast and peel poblanos

If poblanos are not already roasted: char skins over a gas flame or under a broiler, turning until evenly blackened. Place in a bowl, cover to steam 10 minutes, then peel, seed, and roughly chop 3 poblanos.

Blend sauce

In a blender combine the 3 roasted, peeled, seeded, and chopped poblanos with 1 cup sour cream, 1/4 cup Mexican crema (or extra sour cream), 1/2 cup chicken stock, 1/4 cup half-and-half, 1 tablespoon lime juice, 3/4 teaspoon salt, and 1/4 teaspoon ground white pepper. Blend until completely smooth and creamy. Taste and adjust seasoning—if too thick, add up to 2 tablespoons more stock or half-and-half to reach a pourable consistency.

Warm sauce

Pour the blended sauce into a small saucepan and warm gently over low heat for 3–4 minutes until heated through. Do not boil (sour cream can break). Keep warm until ready to top enchiladas.

Assembly, Bake & Garnish

Preheat oven to 375°F (190°C) if not already. Pour about 1 cup of the warm creamy poblano sauce over the arranged enchiladas in the baking dish, spreading lightly so each rolled tortilla is partially coated (reserve about 1/2 cup sauce for serving). Sprinkle remaining shredded cheese over the top of the sauced enchiladas.

Bake uncovered in the preheated oven for 18–22 minutes, until edges bubble and cheese is melted and lightly golden. If the tops brown too quickly, tent loosely with foil.

Remove from oven. Spoon the reserved 1/2 cup of sauce over the enchiladas for extra creaminess. Top with extra roasted poblano strips, 2 tablespoons chopped fresh cilantro, and 1/4 cup crumbled queso fresco or cotija. Serve immediately with lime wedges on the side.