Yummy! So, the family has decided to go gluten free and in our new quest, we are trying out tons of new recipes. One of my favorite sites is Stephanie O’Dea’s A Year of Slowcooking Blog. Dinner tonight was soooo good! I made a few tweaks to it so I’ll post my version, but do check out Stephanie’s Creamy Corn & Spinach Enchiladas. This fed my wonderful little family of 6 with leftovers for tomorrow’s lunch for at least one of us. My crockpot is a 6qt oval.
What You Need:
1 cooked chicken breast, shredded
1-1/2 cans of creamed corn (we used Green Giant since it’s Gluten Free)
1 bag of spinach leaves
1 pkg of 10 corn tortillas
Lots of shredded colby cheese or other shredded cheese
1 jar of Salsa Verde from Trader Joe’s
Freshly made Salsa
What You Do:
My chicken breast came straight from the freezer so I quickly cooked it on the stove and shredded it. In a large mixing bowl, combine the chicken, creamed corn, about 1-1/2 cups of shredded cheese, the entire bag of spinach and as much cilantro as you wish. Mix well. Stephanie wrapped her enchiladas seperately, I went the layering route. Layer about 5 corn tortillas in your crockpot, next time, I think I’m going to spray the crockpot with olive oil. Spoon the mixture into the crockpot. Top with the remaining corn tortillas. In your mixing bowl (I didn’t rinse mine out before doing this) pour in the Salsa Verde and a few spoonfuls of sour cream, I didn’t measure. I just made it look creamy 😉 Pour this on top of the tortillas, top with some shredded cheese. My crockpot has a nice “automatic” setting where it heats to high and then cooks on low. I left it for about 5 hours and it was perfect! Spoon a glob on the plate, top with fresh salsa and sour cream.
Three of the crew turned up their noses at first, but as soon as those littles got a bite in, they asked for more. No, it doesn’t look too appetizing, but it was delicious. This is definately on our “make again” list!