Chicken Spinach Enchiladas

Chicken Spinach Enchiladas
(350º oven)


2 - 3 oz. Baby spinach
1 - 1/2 T. Jalapeño (diced finally)
1/2  15 oz. carton  Ricotta
1/2 C. Chihuahau cheese, grated

12 oz. Chicken breast, grilled  (small dice)
4 - 5  8" Tortillas (La Tortilla Factory, white corn)

1. Roughly chop baby spinach, then thoroughly mix first 4 ingredients.
2. Lightly fry tortillas; pat dry with paper towels.
3. Arrange filling down the center of each tortilla; sprinkle chicken dice on top.
4. Roll tortilla as snuggly as possible.
5. Place in an oiled baking dish. Pack as tightly as possible open-side down.

Jalapeño Cream Sauce

2 - 3 T. Butter
2 - 3 T. Flour
1/2 & 1/2 (amount required for thickness of sauce desired)
1/2 T. Jalapeño, finely diced

1. Melt butter over medium heat.
2. Whisk in flour.
3. Continue whisking as you add 1/2 & 1/2.
4. Whisk until smooth. Add more liquid if necessary.
5. Stir in jalapeño.
6. Pour sauce over enchiladas.
7. Bake for 30 minutes or until top is lightly browned.
8. Serve with brown rice and avocado cream sauce.

Avocado Cream Sauce

1 Avocado, peeled and mashed

1 - 2 tsp. Fresh lime juice

1 - 2 T. Milk

Mix together with fork until smooth.  Drizzle on top.