! Vegetable Enchiladas

Ingredients

2 Tablespoons extra virgin olive oil

1 large onion, finely diced

3 fresh cloves garlic, minced

8 oz bag baby spinach leaves, chopped

2 carrots shredded
1 zucchini shredded
3-4 boneless skinless chicken breasts, cooked and shredded or cubed
1 teaspoon salt

1/2 teaspoon pepper
1/4 teaspoon garlic salt

2 Tablespoons ground cumin
1 (10 oz can) Mild Rotel diced tomatoes with Green Chilies

 (or diced tomatoes and then add some green chilies or admit chilies)
1.5 cans cream of chicken soup ( to make from scratch read below)
1/4 Cup red mild enchilada sauce (can omit)
1/2 cup salsa
4 oz sour cream
1/4 Cup milk
Pinch of salt


flour Tortillas
 (or corn)
2 Cups shredded Mexican blend cheese



1. Preheat oven to 350 degrees F.

Prep- precook chicken

Place oil into a large skillet or dutch oven over medium heat.
Saute onion until softened, about 4 minutes.
Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down.
Stir in chicken, salt, pepper, garlic, cumin, carrots and zucchini and diced tomatoes.
Reduce heat to low and simmer.



2. Place soup, enchilada sauce, salsa, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.



3. Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up.
Top evenly with sauce and shredded cheese.

Bake for 25-30 minutes or until hot and bubbly.

10 servings

Cream of chicken
1.5 cups chicken stock
1/2 onion
2 cloves of garlic
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon fresh parsley ( can omit)
1/4 teaspoon lemon peper
1 pinch paprika
1 cup milk
3/4 cup all purpose flour

Directions
Place 1 Tablesppon of chicken in saucepan over medium low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. pour in the rest of broth and 1/2 cup of milk, and shist in the salt, black pepper, parsely , lemon pepper, and paprika. bring the mixture to a boil, reduce heat, and allow to simmer for 2 min.

Wish together the remaining milk and the flour until smooth , and whisk the milk mixture into the hot stock mixture, Keep whisking continuously to avoid lumps utnil the soup comes almost to a boil and thickens.