Cordon Bleu Chicken Enchiladas
Description
This recipe take the best of 2 recipes and puts them together to make one fantastic dish. It's the ultimate comfort food to serve on busy weeknights and can even be partially made in advance to make dinner even easier.
Ingredients
1 lb. or 3 chicken breasts, seasoned, cooked and chopped
1 1/2 c. cooked, chopped ham
1/3 c. frozen spinach, thawed and squeezed dry *
3 c. shredded mozzarella cheese, divided
1/2 t. dried parsley
1/4 t. garlic powder
8 large size whole wheat tortillas**
1/4 c. butter
1/2 t. minced garlic
1/4 c. flour
1 1/2 c. 1% milk
1/2 t. salt
pinch of black pepper
1/2 c. shredded Parmesan cheese
Directions
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Preheat oven to 350 degrees. Lightly grease a 9 × 13 inch pan.
In a large bowl, combine cooked chicken, ham, spinach, 1 1/2 c. mozzarella cheese, parsley and garlic powder.
Divide filling evenly between tortillas; roll up tightly. Place in a row in the prepared pan, perhaps having to squish them a little; set aside.
In a large skillet, melt butter; add minced garlic; cook 1 minute. Add flour; stir until combined; cook 1 minute. Gradually whisk in milk; season with salt and pepper; cook over medium heat, stirring constantly, until thickened, about 4-5 minutes. Stir in Parmesan cheese.
Pour Alfredo sauce over enchiladas; sprinkle with remaining 1 1/2 c. mozzarella cheese.
Bake 25-35 minutes until hot and cheese is starting to brown.
Serve.
8 servings.
*Fresh spinach or even kale can be used, but you will need to use way more because the spinach shrinks a lot when it’s frozen.
**10 smaller tortillas can also be used to make these enchiladas.