I've been itchin' to get creative in the kitchen. It all started on Saturday while Danny was at work. I was pondering what to make for dinner. So once again, I opened my freezer to view what I had in there. After digging around for a bit I came upon an idea.... Chicken Enchiladas. But not your run of the mill, regular chicken enchiladas. I was craving creamy goodness. Yet still, that wasn't enough. I wanted bacon too. Hmmm.... Ok, "Let's try this," I told myself. "Let's mix chicken, bacon, and spinach together with a few other goodies, wrap it up on a corn tortilla, and then cover the everything in a creamy sauce and cheese." So I got to cookin' (after everything was thawed out).
Here's how it played out:
Boil 2 chicken breasts in chicken stock. I used chicken stock and water with salt (didn't have enough stock). Season the liquid with a smoky type seasoning. I used Pampered Chef's Smoky Applewood Rub. Boil until the juices run clear. Set aside to rest.
While the chicken is boiling, cut up about 4 strips of thick cut bacon and cook until nice and crispy. Drain on a paper towel and set aside. After the chicken has cooled for a bit, cut it into smaller pieces and place in a food processor. Pulse until the chicken is finely chopped.. Mix one package of frozen, chopped spinach (thawed and drained well), bacon, chicken, about a 1/4 cup sour cream, less than a 1/4 cup of fresh chives, salt/pepper/garlic powder all to taste, and a couple tablespoons of grated Parmesan cheese. Set aside.
Mix one can of cream of mushroom soup, about a cup of milk or half and half (until the mix is a "saucy" consistency), salt/pepper/garlic powder to taste, and a teaspoon or so of the smoky seasoning (used in the boiling liquid).
After the chicken has cooled for a bit, cut it into smaller pieces and place in a food processor. Pulse until the chicken is finely chopped.
Preheat oven to 400 degrees.
Wrap a big heaping spoonful of the chicken mixture into a corn tortilla and place it in a 9x13. I made about 13 enchiladas. Pour the creamy sauce over the top and sprinkle a cup (or more) of cheddar cheese on the top.
Bake until very bubbly and the cheese has browned a bit (about 20 minutes).
Let it simmer down before you serve.
