cooking

My friend Mrs. A. made amazing sour cream enchiladas last night. I wont give you the exact recipe, I haven't asked permission to post it, but here's a variation which is just as yummy.

4 whole chicken breasts
8 medium sized whole wheat tortillas
1 12oz container of sour cream (plain greek yogurt would work here too)
2 tbsp flour
8oz shredded cheddar cheese
1 package of baby spinach- steamed
2 cups chicken stock
1 head roasted garlic (you could use raw- 4 cloves very finely chopped)

Season the chicken breasts with salt and pepper. Place on a baking sheet and roast in a 350 degree oven for 20 min or until just cooked through (they are going to bake again). Heat your chicken stock in a saucepan with your garlic. When just boiling, add the sourcream and the flour, turn the heat WAY down and season with salt and pepper. Wisk together until smooth.
In a bowl, shred the chicken, add the spinach and the shredded cheddar (reserve 1/4 cup). Take a tortilla and place it on a plate, ladle some of the sour-cream sauce onto it and flip to coat. Fill the tortilla with a generous handful of the chicken mixture, roll and place in a baking dish.Repeat with other tortillas until the pan is full. Pour any leftover sauce over the enchiladas, top with the reserved cheddar. Bake in a 350 degree oven for about 30 minutes. Top with chopped fresh cilantro and spring onions. Serve with salsa.