My favorite chicken enchiladas are a combination of diced chicken, sour cream, cheese and spinach, all wrapped in a flour tortilla and baked. While the combination is quite delicious, its preparation can be time consuming.
I devised my recipe for Chicken Enchilada Soup as a way to satisfy my craving for the flavors of the dish without all the work. Start your meal with a big fruit salad or a salad of mixed greens tossed with grapefruit segments and your favorite poppy seed or sweet and sour dressing. And, serve your soup with plenty of tortilla chips for dipping.
Heat butter, margarine or olive oil in a Dutch oven. Add chicken and sauté 3 minutes. Add garlic and sauté 3 minutes more, until chicken is nearly done. Add diced green chilies and chicken broth and bring to a boil. Stir in sour cream, chili cheese dip, and chopped spinach. Simmer 5 to 10 minutes, but do not boil or it may curdle. Ladle into bowls and top each serving with some of the shredded cheese.
Makes 6 servings.
*Frito Lay brand was used for testing purposes.
