Green Chile Shredded Chicken Enchiladas with Spinach

Ingredients

• 3 cups cooked Shredded Chicken, shredded
• 2 cups Spinach, chopped
• 12 corn tortillas
• 6 Hatch or poblano chiles, roasted and peeled
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken stock
• 1 cup sour cream
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 3 cups grated Monterey Jack, divided
• 2 tbsp oil, for softening tortillas
• Salt and black pepper

Method

1. Char the chiles under a broiler until blackened all over, steam them in a covered bowl 10 minutes, then slip off the skins and chop. Never rinse them — you wash away the smoke.
2. Melt the butter, cook the onion 6 minutes, add the garlic and cumin, then whisk in the flour and cook 2 minutes. Add the stock gradually and simmer to a loose gravy.
3. Off the heat, stir in the sour cream and half the chopped chiles. Adding dairy off the heat keeps the sauce from curdling.
4. Soften the tortillas in a slick of oil, fill each with Shredded Chicken, Spinach, the remaining chiles, and a pinch of cheese, then roll and pack seam-down into a sauced dish.
5. Pour the rest of the sauce over, cover with the remaining cheese, and bake at 375°F (190°C) for 25 minutes until bubbling with brown freckles on top.
6. Rest 10 minutes before serving so the sauce sets enough to lift a portion intact.