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