Melt 1/2 bar of cream cheese in saucepan at a low temperature to melt.
Put the spinach, heavy cream, salt and the jalapeños in the blender and blend at high speed.
Once the cream cheese is melted, thoroughly mix all the ingredients together and put the finished sauce in a container.
For the enchiladas, Pepe Tames uses shredded chicken and fresh spinach. Mix the chicken and the spinach in a pan with one spoon of olive oil or a little butter, sauté for a couple of minutes,
Roll the chicken and spinach in a blanched tortilla and pour some spinach sauce on top. Put a little jack cheese on top and serve with your favorite side.
- 1/2 bar cream cheese
- 1 pint heavy cream
- 2 handfuls Fresh Spinach
- 2 Whole jalapeños Remove seeds for a less spicier sauce
- 1 Tbsp. salt
Pepe’s Tacos N’ Salsa Spinach & Chicken Enchiladas
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