Spinach and Chicken Enchiladas

I have had several request for this recipe over the past few weeks.  My friend, Jenna, and I went to a Southern Living Cooking class back in 1998. This was one of the recipes that they cooked that night.  I sometimes don't put the spinach in them.  To me, they are better that way (I don't like SPINACH).  Hope you enjoy!


Spinach and Chicken Enchiladas

2 cans rotel

4 skinless, boneless chicken breast

1 cup water

1/4 cup butter

1/4 cup AP flour

1 8oz cream cheese, room temp

1 small pkg chopped spinach

1 cup cottage cheese

1 1/2 cups sour cream

2 cups shredded cheese

8-10 flour tortillas

Combine rotels, chicken and water in saucepan.  Bring chicken to a boil; reduce heat, and cook 10-15 minutes.  Remove chicken and stain cooking liquid, reserving 2 1/2 cups liquid.  Save the rotel tomatoes, also.  Cool chicken slightly and chop. 

Melt butter in saucepan over medium heat; whisk in flour until smooth.  Cook, whisking constantly, 1 minute.  Gradually whisk in reserved liquid until blended.  Add cream cheese, and cook, whisking contantly until incorporated.  Place one cup of sauce on bottom of 9x13 casserole dish.

Press spinach between paper towels to remove excess moisture.  Stir together spinach, chicken, reserved tomatoes, cottage cheese, sour cream, and 1 cup cheese.  Spoon mixture down cneter of each flour tortilla, roll up.  Place seam side down in dish.  Top with remaining suace. 

Bake @ 350 for 25-30 minutes/ sprinkle with remaining 1 cup cheese and bake until cheese starts turning golden.