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I promised I'd give you an enchilada recipe to use some of the slow cooker chipotle chicken in and here it is. Chipotle cream enchiladas are a quick twist on sour cream enchiladas and help use up leftover chicken. They freeze well for later and make a delightful dinner right away.

How to make chipotle cream enchiladas

This recipe is best made when you have leftover chicken lying around. The next step in this recipe is to wilt spinach. Once the spinach is cooked down, it will need to be well drained. I like to use a flour cloth to squeeze out all of the extra moisture from the spinach so that it doesn't make the enchiladas soggy.

Once the spinach is ready, mix together the chicken, spinach and half a can of cream of mushroom soup for the chipotle cream enchilada's filling. Spoon 1/8th of the filling into a small corn tortilla, roll the tortilla and place it seam-side down in a 9x13 baking dish. Repeat this step seven more times.

Next, whip up the chipotle cream sauce. Combine the remaining cream of mushroom soup, sour cream, milk, and chipotle peppers with additional adobo sauce. Pour the sauce over the rolled tortillas and top with shredded Monterrey jack cheese.

Tips and tricks

Chicken

While I am partial to using slow cooker chipotle chicken for this recipe, leftover rotisserie chicken will work quite well. Any kind of shredded chicken will supply the correct texture. Canned chicken could even be used in a pinch.

Spinach

Frozen spinach is a great alternative to fresh spinach in chipotle cream enchiladas. Initially, both types of spinach are going to have a lot of water content when cooked, but the frozen may yield a bit more moisture when wrung out. If you don't have a flour or cheese cloth to hold the spinach while the moisture is wrung out, try a thin dish cloth.

Tortillas

Small corn tortillas will yield the best texture and flavor for enchiladas. Flour tortillas are going to be rather soggy, though whole wheat may be an acceptable substitute. Yellow or white corn tortillas should both work equally well.

Chipotle

This ingredient is essential to the title of Chipotle Cream Enchiladas, but it is not essential to the recipe. If you are sick of the amount of chipotle appearing in my recipes, or want something less spicy omit this ingredient with impunity.

Sour Cream

Substitute plain Greek yogurt and feel a little bit healthier. Or, in my case, substitute it because you forever have yogurt on hand and keep forgetting to buy sour cream.

The Recipe

Ingredients:
5oz spinach
2 cups shredded chicken
10.5oz can cream of mushroom soup, divided in half
8 small corn tortillas
1 cup milk
1 cup sour cream
2 tbsp chipotle peppers, minced
4 tbsp adobo sauce
1/2 cup shredded Monterrey jack cheese

1. Preheat oven to 350 degrees.
2. Wilt spinach over medium heat.
3. Wring spinach out in a flour cloth or use a paper towel to press into a colander to release water.
4. Combine drained spinach, chicken, and half the cream of mushroom soup.
5. Spoon 1/8 of mixture into each tortilla, roll up, and set seam-side down into 9x13 baking dish.
6. In a bowl mix remaining cream of mushroom soup, milk, sour cream, chipotle peppers, and adobo sauce.
7. Pour sauce over the rolled tortillas and top with the Monterrey jack cheese.
8. Bake for 30 minutes or until bubbling.