How to make
Cut the chicken into bite-sized pieces in advance. Put it in a tray, season it with salt and black pepper. Pour about 50 ml of chicken broth. Bake in an oven at 360°F (180°C) for about 30 minutes. When it is ready, cut it into small pieces.
Make the sauce, by finely chopping the onion and garlic. Heat the oil over medium heat in a pan on the stove. Fry the onion and garlic for about 3 minutes, until they have softened.
Add the spices and tomato paste. Stir well for about another 2 minutes and add the tomato sauce and broth. Reduce the heat and leave the sauce simmer for about 30 minutes on low heat, until it is reduced.
Clean, wash and strain baby spinach.
Heat in a deep pan on the stove 2 tbsp. of oil at moderate temperature. Fry the previously chopped onion and garlic for about 3 minutes.
Add the spinach and cook, by stirring occasionally, for about 10 minutes.
Add the shredded chicken, cream cheese and grated yellow cheese. Cook and stir for about 5 minutes, until the ingredients are mixed. Season with salt and black pepper, if necessary. Remove from heat and let it cool.
Place the stuffing on one tortilla. Fold the two opposite sides to keep the stuffing inside and roll it up. Fill the rest of the tortillas as well. Arrange the finished rolls in a lightly greased baking pan. Pour the enchilada sauce on top.
Sprinkle grated yellow cheese on top. Bake in a preheated oven at 360°F (180°C) for about 20 minutes, until the edges of the enchiladas are golden and the cheese is appetizingly baked.
The Enchiladas with Chicken and Spinach are very tasty.
