Cheese/Chicken Enchiladas with Green Sauce

Mexican food.

This is something I did not have a lot of growing up in New England.  Rhubarb, meat and potatoes, muffins...yes.  Enchiladas, flautas, burritos...no.

I didn't even know there was such a thing as the avocado in the world until I went off to college.  What a pleasant surprise. :)

Texas would never be my first choice in places to live if the seminary wasn't here.  But I have to give this to Dallas: holy guacamole! :)

Yes, it's over 100 degrees in the summer and you don't want to leave your house from the end of May to the end of September.  But every restaurant you go to (almost) brings out tons and tons of chips and fresh salsa.  And it's so amazing.  I'm pretty sure it's the Tex-Mex that makes life worth living even in the summer here in Dallas. :)

Our favorite of favorite Tex-Mex restaurants in Dallas (we have several) has to be Chuy's.  We love that place.  And my favorite thing on their menu is their Chicka Chicka Boom Boom Enchiladas.  Words cannot describe how yummy they are.

It's been my dream to replicate these enchiladas, because we probably won't live in Dallas forever and whenever we leave I know I am going to miss them.  So that's what I was going for with this recipe...the recipe looked like it might come out tasting similar.

It wasn't super close to the Chicka Chicka Boom Booms, the flavor is pretty different, but these were still REALLY good.  I think they will be close enough to do the trick when Chuy's isn't available.  I'm definitely keeping this recipe.  (Which, by the way, I found on Epicurious.)

It's not exactly what you would call heart healthy, but you don't think about your heart when you eat Tex-Mex.  Only your soul.  ;)

Cheese/Chicken Enchiladas 
with Green Sauce

Sauce

• 1/2 10-ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 1 cup whipping cream
• 1 cup milk
• 6 tablespoons chopped fresh cilantro
• 3 green onions, minced
• 1/2 4-ounce can diced green chilies, drained
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon dried crushed red pepper

Enchiladas

• 1 Tablespoon vegetable oil
• 12 6-inch corn tortillas
• 3 cups grated mild cheddar cheese
• 1 1/2 cups grated Monterey Jack cheese
• 1/2 cup finely chopped onion
• 1 tablespoon chopped fresh cilantro
• Shredded Chicken (optional)

• 1/2 cup sour cream

Sauce:

Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) 

Enchiladas:

Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil and heat to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over and some chicken chicken if adding meat. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, chicken, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.) 

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.