Monday, October 20, 2014

Cranberry, Chicken, Spinach and Leek Enchiladas

Cranberry, Chicken, Spinach and Leek Enchiladas

Leeks and frost-kissed farm share spinach, sautéed with chicken and cranberry salsa in a creamy enchilada, topped with spicy salsa verde.

Too early to break out the cranberry salsa? It pairs so nicely with salsa verde I couldn't resist. I'm tempted to try and make some of my own this year, since our farm share--and my spouse's coworkers--have provided so many hot peppers.  I've put up salsa twice, and have just enough ripe tomatoes left to put up a third batch.  In the mean time I put up a batch of hot pepper jelly as well--then promptly gave most of it away.  Update: I did make my own cranberry salsa! You can find the recipe here.  Between the canning and the freezing I'm trying to keep up with the supply of vegetables that I'll feed the family during winter. [I feel like the Ant, though I really want to lie down and read my book like the Grasshopper--so I'm going to keep it short and sweet and go do just that.]

Want more enchilada recipes? Try my Clickable Collage. More recipes using spinach? Here's the Spinach Recipes Collection. More recipes using Leeks? Try this collection. More recipes using Cranberries, in various permutations? Look here.

Cranberry, Chicken, Spinach and Leek Enchiladas (serves 6)

2 cups salsa verde, divided + more to serve
2 teaspoons (or a generous turn) cooking oil of your choice
2 cups sliced leeks
2 cups washed/torn spinach (remove the stems, if using Adult Spinach--leave the stems if using baby spinach)
2 cups cooked chicken, cubed
2 ounces cream cheese
½ cup cranberry salsa + more to serve (here's how I make mine)
6 8" flour tortillas
3 cup shredded cheddar cheese, divided
sour cream, optional, to serve

Preheat oven to 375 degrees Fahrenheit and a large skillet over medium heat.  Spread a cup of salsa verde across the bottom of a square baking pan (mine is 9 inches) or an oval casserole pan (you're looking for 2.5 to 3 quart pan size). Add a turn of oil to the preheated skillet, and sauté the leeks for 5 minutes until they start to soften.  Add the spinach to the skillet and sauté with the leeks until wilted, another 3-4 minutes for me. Stir in chicken, cream cheese, and salsa. Somewhat evenly divide the skillet mixture into 6 portions, and spread each portion down the middle of each of the tortillas.  Add a generous pinch of shredded cheese to each tortilla (about ⅙ cup).  Roll up tortillas and place them, seam side down, into the prepared pan. Top with another cup of salsa verde, and the remaining 2 cups of shredded cheese.   Bake for 25 minutes until cheese is melted and exposed tortilla edges are slightly crispy. Serve with cranberry salsa, salsa verde, and sour cream if desired.

This post is shared on What's Cookin' Wednesday


  1. I do need to make your enchiladas again. They were fantastic the first time, and I like your combination of flavors here. I can see how the chicken and cranberry would play well together.

    I still have leeks in the garden bed. They don't seem ripe (or thick) enough to pull. My farmer recommended covering them with leaves for the winter and taking a look next year. What do you think? Also, it is time for me to plant the garlic?

  2. Meghan,
    Yes, it is time for you to plant the garlic! Anytime between Canadian Thanksgiving and American Thanksgiving is a good time in my book. Not that I'm organized enough for a book. I have discovered the garlic that I missed back in June because it's sprouted. I'm switching to a new garlic bed, so I'll know what is old and what is new next year. (I intentionally rotate the locations that the tomato plants are, in the hopes that tomato pests won't lurk in the soil, but generally wing it with the rest--except the rogue pumpkins that grow wherever.)
    As for leeks . . . I'm not sure. We'll learn along together. Like I regrow celery in a bowl on my kitchen windowsill (here's how: I'm attempting to re-grow leeks. The lovely leeks from my farm share had roots attached, so I cut off the bases and stuck them in a garden bed. The leafy leek part is 3-4 inches tall, so I think they like it. I don't know that they will grow much more before it gets too cold--so I'll pull one and snuggle one in leaves.

    1. Oh! I almost forgot--I had to get this recipe published so I could share my next enchilada one--turnip and kohlrabi enchiladas. They are also delicious--and a winter version of my Easy Cheesy Vegetable Enchiladas.