Chicken and Spinach enchiladas

Inspired by Joanna Gaines' Spinach Enchiladas

Ingredients:

• 2 tablespoons olive oil

• 1 cup diced white onion

• 1 teaspoon minced garlic

• 16 ounces baby spinach

• 2 cups shredded chicken

• 16oz can petite diced tomatoes, drained

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1½ cups chicken stock

• 1½ cups heavy whipping cream

• ½ teaspoon kosher salt

• ½ teaspoon garlic powder

• ½ teaspoon freshly cracked black pepper

• 16 ounces shredded Monterey Jack cheese (about 4 cups)

• 1 cup vegetable oil

• Twelve 6-inch flour tortillas

• cilantro, sour cream, and salsa optional for serving

Directions

1. Preheat the oven to 375°F. Line a baking sheet with paper towels. Spray a 9 x 13-inch baking dish or pan with cooking spray.

2. In a large, deep sauté pan, heat the olive oil over medium-high heat for 1 minute. Add the onion and cook, stirring occasionally, until translucent and slightly browned, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add three-fourths of the spinach and cook until wilted, 3 minutes. Transfer to a medium bowl and set aside.

3. Lower the heat to medium and add the butter to the pan. Once it has melted, add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the chicken stock until smooth. Bring the sauce to a simmer, whisking often, until thickened, 2 minutes. Add the remaining spinach to the pan, along with the chicken and drained canned diced tomatoes, and stir until spinach is wilted, 2 minutes.

4. Add the cream, salt, garlic powder, pepper, and half of the Monterey Jack cheese. Cook, stirring constantly, until the cheese is just melted and the sauce is thickened, 90 seconds. Remove from the heat.

5. Pour the vegetable oil into medium skillet. Heat the oil over medium-high heat until it reaches 325°F on a deep-fry thermometer. Add one tortilla to the oil at a time and cook, flipping once carefully with tongs, until slightly brown, about 20 seconds per side. Don't cook too long or they'll be too crispy to work with. Set the fried tortillas on the prepared baking sheet to drain completely.

6. To assemble the enchiladas: Working with one tortilla at a time, place 3 to 4 tablespoons of the chicken and spinach mixture and 1½ teaspoons of the Monterey Jack into the center of the tortilla. Roll up tightly. Place the tortilla seam side down into the prepared baking dish. Repeat with the remaining tortillas.

7. Pour the sauce over the top of the tortillas. Sprinkle with the remaining cheese (a little less than ⅔ cup).

8. Bake until bubbly and slightly brown on top, 15 minutes. Let cool for 10 minutes, then top with cilantro, sour cream, and salsa if desired.