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Chicken & Spinach Enchiladas

Posted on July 6th in: Featured Recipes By:

Serves 8

1 whole Griggstown Chicken

1 lb fresh baby spinach

8 ounces Jack cheese, grated

3 Tbs olive oil

1 1/2 cups diced leek or onion

Salt & Freshly ground black pepper to taste

4 Tbs buter

4 Tbs flour

3 cups reserved chicken broth

1/2 cup chopped fresh cilantro

In a large pot, cover chicken with clean water. Add seasonings (onion, peppercorns and salt). Simmer over medium heat until cooked through, about 40 mins. Allow to cool. Strain and reserve broth. Dice chicken.

Heat olive oil in large sauté pan. Add leek or onion an d cook until soft. Add spinach and toss to coat, cooking just until bright green & wilted.  Set aside.

Meanwhile, melt butter is saucepan. Whisk in the flour to make a paste and cook until lightly colored. Add the broth a bit at a time and whisk to make a light sauce.  Remove and reserve 3/4 cup of sauce. Stir in half the grated cheese until melted. Add the spinach and chicken, fold in and season to taste with salt and pepper.

Preheat the oven to 350 degrees. Roll 3/4 cup of chicken mixture up inside each flour tortilla and arrange, seam side down, in a lightly buttered 9″x13″ glass baking dish.   Top with remaining grated cheese and reserved white sauce. Bake uncovered in the oven until hot, bubbly and very lightly browned, about 35 minutes. Sprinkle the cilantro on top and serve hot with fresh tomato salsa & sour cream or crème fraiche as optional condiments.

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