Chicken and Spinach Enchiladas

February 15, 2015 • Posted in: Mexican, Easy Dinners, chicken

Poaching these in beer and stock sounds weird, and smells awful, but it's totally worth it in the end.


  • 8 chicken thighs
  • 475 mL of beer
  • 2 cups water
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne
  • 1 jalapeno, minced
  • 3 cups baby spinach, chopped roughly
  • 10 large tortillas
  • 300 grams pizza cheese mix or mozzarella
  • 1 teaspoon olive oil, or cooking spray
  • 1 jar salsa
  • Sour cream, to serve


  1. Preheat the oven to 200C.
  2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
  3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
  4. Spoon 1/10 of the chicken along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
  5. Spoon enough salsa on top to lightly cover the taquitos. Sprinkle with remaining cheese, and bake until golden.
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4

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