Chicken Spinach Enchiladas in a Green Sauce + Its My 1st Birthday

A couple years ago one of my favorite friend's  OneFabulousMom suggested I start a blog focusing on cooking. It  was the fall of 2009 I was  off to Europe for six weeks and I seriously thought about starting Cooking Underwriter  while gone. Taking in all of the fabulous foods architecture and thinking about food while I was away. Then I thought  how can  I share my recipes with the world without spending a lot of money. The economy was starting to tank and at the time I was working for one of the financial giants out there. Soon after coming back from Europe I realized that I really needed to share my recipes with the world.

So the concept for Cooking Underwriter was born. However, I would need to get my blog built in the way I wanted it to look and feel.  I wanted to make sure that before I put myself out there; I built exactly what  I wanted. I hummed and hard trying to find the best 1st post I could possibly think of in order to get traffic. At the time my family really had no cooking restrictions. Not  being not one to jump feet first it took me 8 months to actually have the guts to put my first post up. To be honest, One Fabulous Mom bullied me into starting this blog! That was on August 16th, 2011

Then after sharing a bunch of regular recipes; we found out that my daughter had a gluten allergy. So eventually Cooking Underwriter became a Gluten Free Recipe website. We have grown a lot over the last year reaching over 20,000 hits! In addition I have all of this fabulous following and I want to share these giveaways with you my readers as a Thank You!!!!!

In honor of my First Blog Anniversary I will be doing a giveaway a week to my readers from a variety of Companies. In NO particular order we will be having giveaways from Calphalon, Cutopia, All Clad and this week Sandwich Petals a fabulous Gluten Free Sandwich Product.  Plus as usual I will be showcasing there products and let you know how you to can win the giveaway of the week. Click here to enter this weeks giveaway

Now on to the recipe.

Chicken Spinach Enchiladas in a Green Sauce

Preheat oven to 350 degrees

Chicken Spinach Enchiladas in a Green Sauce Ingredients

1 pound chicken Tenders cut in cubes for quick cooking

2 Tablespoons of Olive Oil

1 Tablespoon of Taco Seasoning

4 cups of Cheddar Cheese Shredded (2 cups for filling + 2 cups for Garnish)

2 cups of green onions chopped (1 ½ for filling + ½ cup for garnish)

2 packages 12 oz chopped spinach

2 packages of Sandwich Petals we used both Spinach and Chimayo Red Chili

2 19 oz cans of Green Chili Mild Enchilada Sauce by La Victoria.

1 small can sliced olives

Cooking spray

Equipment

Large Bowl

Strainer

Cheese Cloth

1 9 x13 pan

Sheet of Aluminum foil

Cut and Cube Chicken in Frying Pan in Olive Oil Sprinkle Taco Seasoning on Top while cooking. Cook thoroughly.

Shred Cheese

While you are cooking Chicken Microwave 2 bags of Frozen Chopped Spinach Spinach for 5 min.

After Chicken is cooked Chop again

Do not overcook Spinach  because you will need to ring out the spinach in Cheese Cloth if its to hot you will burn yourself. Place cheesecloth in strainer then take cooked spinach an put in cheese cloth

Wring out the spinach like this.

Next after all water is out place in bowl with 2 cups of Cheese, 1 ½ cups onions and 1/1/2 cups of  of green chili enchilada sauce. Mix thoroughly together.

Now its time to heat up the sandwich petals so we can role. Now you must be patient and kind to these Sandwich petals. Do not heat up to many at a time. I find you can heat up to 4 maximum at a time. You must layer WET paper towels between petals, and when I say WET, I mean Wet paper towels in-between an cover with WET paper towels  and microwave for 45 seconds.

Next Spray a 9" x 13" pan and put last of can in bottom of pan

Take moist Sandwich Petal and place about a 1/4 cup filling in and roll.

Place rolled and Filled Sandwich Petals and repeat until completed.

If any break cover with Cheese because it will work like glue.

Next poor Sauce on top and cover rolled Enchiladas then

Garnish with Sliced olives

Bake covered for 45 minutes

then uncovered for 10 minutes.

Let sit for about 10 to 15 minutes.

Serve with Sour Cream and Salsa if you like or just eat on there own